Grain-Free Valentine Sugar Cookies (Printable Version)
Chewy cookies with almond and coconut flour, finished with pink white chocolate glaze. A lighter take for your Valentine celebration!
# What You'll Need:
01 -
2 cups of finely ground almond flour.
02 -
½ a cup of flour made from coconuts.
03 -
Half a teaspoon of baking soda.
04 -
A pinch of salt—½ teaspoon.
05 -
½ cup of butter at room temp.
06 -
¼ cup of coconut oil (liquid or soft).
07 -
¼ cup granulated sugar.
08 -
A fourth of a cup stevia or similar sweetener.
09 -
1 large egg.
10 -
1 and ½ teaspoons of vanilla extract.
11 -
Half a cup of white chocolate chips.
12 -
A small spoon of coconut oil (for the glaze).
13 -
A few drops of food coloring (pink).
14 -
Decorative sprinkles.
# Steps to Follow:
01 -
Mix together the almond flour, coconut flour, salt, and baking soda in a bowl.
02 -
Beat the butter, coconut oil, stevia, and sugar until smooth. Stir in the egg and vanilla.
03 -
Slowly add the dry mix into the wet stuff, then form a big ball and wrap it up.
04 -
Let it chill in the fridge for 1 hour, or even overnight if you have time.
05 -
Flatten out to about ¼ inch between parchment paper. Cut shapes. Bake for 10-13 minutes at 350°F.
06 -
Warm up the chocolate and oil together, swirl in coloring, dip cookies, and top with sprinkles.
# Additional Notes:
01 -
Always keep the dough cold while you're making cookies.
02 -
They stay good for up to 1 week in a container.
03 -
Freeze unfrosted cookies for about 3 months.