Wednesday, February 5, 2014

Almond cut-out Cookies. Grain Free, Sugar Free, Egg Free, Dairy Free.

Another must in my gluten-free experiments...cut-out cookies. A basic cookie that can be made just because, or for something special like Valentines Day. This is a very basic gluten free recipe, that just also happens to be egg-free, dairy free, and sweetened with honey. So they are a good go-to for people with food sensitivities or allergies. They stand up well to frosting and decorating. I prefer soft cookies as opposed to crunchier cookies, and these are more on the crunchy side, but they are still very tasty and most importantly, the toddler approves. He thinks they are delicious, and that is saying a lot for my kid.

They also hold their shape fairly well. They spread a little, but as you can see my shapes came out decently. I wouldn't attempt do cut out anything with much detail though.

I am going to leave some of these plain, frost others with a little swiss buttercream I have in the fridge, and then the rest with a glaze that I'll play with - I'm thinking of mixing coconut cream and maple syrup and see how that holds up! I'll write a new post with that recipe once I get it right.

A perfect snow day activity after playing outside

Finished dough

Use a little dusting of almond flour to roll it out

I could have taken them out a minute earlier. Darn facebook distracted me. 

Almond Cut-Out Cookies

250 g almond flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, melted (ghee for lactose intolerance, coconut oil for completely dairy-free)
1/4 cup honey

Mix together almond flour, baking soda, and salt in a small bowl. Add butter and honey to another bowl and mix well. Add dry ingredients to the wet ingredients and mix until well combined. We used a stand mixer, but purely because my son loves to make it run. Just mixing it with a spoon would work just fine.

Preheat oven to 325 degrees. Dust work surface with almond flour and roll dough out to about 1/3-1/2" in thickness. Cut to desired shapes and place on baking sheet (I lined mine with a silpat...parchment would also work). Bake for 10-11 minutes or until just starting to turn brown around the edges. Let cool completely before frosting, if desired.

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