Boost Santa’s chances of not bonking during his big night out on Christmas Eve by leaving him a nutritious plate of cookies filled with macronutrients. These delicious, gluten-free treats are made of almond and coconut flour, and contain protein, healthy fats and fiber. Gather the family, set up a cookie decorating station and start baking — in moments, your home will fill with holiday cheer.
These cookies also make a joyous hostess gift when packaged in a cute mason jar with ribbon or decorative chalk tape signed with sparkly pens.
1 1/4 cup Raw Almond Flour (flour, not meal)
1/4 Cup Coconut Flour
1/2 Cup Ghee (slightly room temp, not melted)
1/4 Tsp Baking Soda
1/4 Coconut Sugar
2 Tbs. Maple Syrup
1/4 Tsp. Salt
1 Tsp. Vanilla Extract
Coconut Butter (add natural dyes if desired)
1/2 Cup Coconut Butter
2 Tbs. Honey or Maple Syrup
1/2 Tsp Vanilla extract
Preheat oven to 350. Line baking sheets with parchment paper.
In a bowl, cream together the ghee and sugar. Then add the rest of wet ingredients.
In a separate bowl, combine all the dry ingredients and whisk together gently with a fork to combine.
Slowly add dry ingredients to the wet, so the batter mixes evenly.
You can scoop into small 2 inch balls and press flat and bake immediately or save dough, cover with plastic wrap and pop in the fridge for a few hours or overnight. When you’re ready to bake, roll out the dough and use cookie cutters or make little balls.
Bake about 10-12 minutes or until golden. Remember all ovens heat differently; it is best to look for golden color.
Be sure to cool cookies before icing and decorating. I suggest a rack of some sort to let icing do it is thing evenly on your cookie.
photo credit: Joanna Kosinka