This gluten free sugar cookie is very versatile–it wears chocolate well, sprinkles look great on it, it can turn into an ice cream sandwich–pretty much there is no way to eat it wrong.
2 and 1/2 cups almond flour
1 cup room temperature butter
1 cup coconut palm sugar
1/2 cup tapioca flour
1 tsp baking soda
1/2 tsp sea salt
3 tbsp full fat coconut milk
1 tbsp vanilla
Preheat the oven to 400 degrees. Using your hand held or stand mixer whip together the butter, sugar, coconut milk, and vanilla.
In a separate bowl, mix together the dry ingredients (almond flour, tapioca flour, baking soda, and sea salt). Add the dry ingredients into the wet. Once mixed and incorporated, spoon out the batter onto parchment lined cookie sheets 1 tbsp of batter per cookie.
Flatten the cookies gently with your hand or bottom of a glass (it helps to have your hand slightly wet so the dough doesn’t stick to you). Bake for 13-15 minutes. Let cool and decorate (or just eat). FYI I like to use organic sprinkles- click here to find them.
Store in a baking dish with parchment paper in between each layer of cookies to avoid them sticking together. Makes about 30 cookies
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