It has been several years since I have been trying my hand at perfecting the best cookie / frosting combo that my kids will absolutely love and won't feel like they are missing out on all the brightly colored treats we see around the holidays.
These cookies are the ultimate buttery “sugar” cookies yet they are completely free of all gluten, grain, dairy and sugar! They are paleo approved and SCD friendly.
They have a firm texture to hold their shape, yet have a great chewy texture from the addition of shredded coconut. Sweetened with only honey, they taste like a decedent treat. And the frosting pipes better than any dairy / sugar-free frosting I have attempted which is a win in my book of frosting fails over the years.
This recipe can be used for many holiday occasions. I used fresh beet juice for the bright pink color but you can easily use spinach, blueberry or turmeric (or a combo of those colors) to decorate for other holidays.
Ingredients for Cookies
2 eggs
1 tbsp almond extract
1/3 cup honey
2 tbsp coconut oil, melted
3 cups almond flour
1/4 cup coconut flour
1/2 cup finely shredded coconut flakes
1/4 tsp salt
Ingredients for Frosting:
2 tbsp coconut oil
2 tbsp honey
2 tbsp coconut butter
1/2 tsp vanilla extract
1/2 tsp beet juice for color
Makes 16-18 medium sized cookies
Directions for Cookies:
Preheat oven to 350F° and line a baking tray with parchment paper or a silicone mat.
In a bowl, whisk eggs, almond extract and coconut oil. Make sure melted coconut oil is cooled down and not hot.
Add almond flour, coconut flour, shredded coconut and salt. Stir together until a smooth dough forms.
Gather dough in a ball. Roll out dough ball in between two pieces of parchment paper to no less than 1/4” thickness.
Use cookie cutter to make shapes. Place them on the tray and bake for 12-15 minutes until just lightly golden brown. Collect left over dough and roll into a ball again. Continue making shapes until all the dough is used.
Directions for Frosting:
In a saucepan, melt coconut butter on the lowest heat until just melted, careful not to let it burn.
In a small bowl, mix coconut oil, honey and vanilla together.
Add the melted coconut butter and whisk until fully incorporated.
Place in fridge for 15-20 minutes.
If you don’t have a piping bag and tip, simply place frosting in a plastic bag, cut off the very tip and push frosting out to decorate.
Please note, coconut oil becomes liquid at around 75F°. If the air temperature is above that, the decorated cookies will need to be kept in the fridge. Otherwise, they will last on the counter for up to one week.
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