It’s finally time for cookies!
We decorated the house last night so I’m in full-Christmas mode.
I was nervous about whether these cookies would turn out. The dough was ridiculous delicious on its own, and since the recipe has no eggs, I could have stopped there and made some no-bake balls. But rolled and cut cookies are such an iconic holiday tradition; I really wanted these to succeed so I could share them with all of you.
I’m thrilled to report that they are positively scrumptious, not to mention pretty as can be (if I do say so myself). They have a delicate crisp-tender crumb and a gentle sweetness that leaves you feeling happy, energized, and satisfied. I decided I need to eat
one three along with my coffee following my morning run. I’m all about quality control here at Power Hungry.
You do not need a diet prescription, restriction, intolerance or allergy to make these cut-outs. In addition to being (almost) irresistible, they are also a cinch to make. The dough, as well as the can of coconut milk for the frosting, will need to be chilled, so plan ahead, but beyond that, these are far easier to prepare than their traditional counterparts. No fancy or electric equipment is required, which means clean-up is as easy as the prep.
I want to call your attention to the specification of finely ground almond flour I make in the ingredient list. You want to be sure to opt for one made with blanched almonds to create a smooth, cohesive dough. Almond meal is not the same thing; it is made whole (skin on) almonds and will lead to a dough that is difficult to roll and will taste like it has chopped nuts throughout.
I advise keeping these cookies in the refrigerator (in a covered container). They will stay fresh and remain firm, and the coconut icing will stay in place.
- 2 cups fine ground blanched almond flour (e.g. Honeyville brand)
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking soda
- ¼ cup virgin coconut oil, softened or liquid
- ¼ cup honey
- 1 tablespoon vanilla extract (GF if needed)
- 1 can full-fat coconut milk, chilled overnight
- 1 tablespoon honey
- COOKIES: In a medium bowl, whisk the almond flour, salt, and baking soda,
- In a small bowl, whisk the oil, honey, and vanilla until blended.
- Add the oil mixture to the flour mixture, stirring until well-blended and smooth. Spoon the dough into the center of a large piece of parchment paper or wax paper. Wrap up into a disc shape and chill for at least 1 hour or until firm enough to roll.
- Preheat oven to 325F. Line a large cookie sheet with parchment paper.
- Roll the chilled dough to ¼-inch thickness between two sheets of parchment paper. Place the rolled out dough into the freezer for 5 minutes (it will make it easier to cut out shapes).
- Use cookie cutters to cut out shapes; transfer shapes to prepared cookie sheet. Chill the cut cookie shapes in freezer for 5 minutes (this will help them hold their shape when baking). .
- Bake in the preheated oven for about 9-12 minutes (slightly longer for thicker cookies) or until golden at edges. Let cookies cool completely on sheet (they will firm up as they cool). Transfer to a cooling rack. Re-roll, cut and bake any remaining dough.
- ICING: Open the can of coconut milk with a can opener and remove lid. Scoop out the coconut cream that has solidified in the can; transfer to a small bowl (chill leftover milk in a storage container--it's great for smoothies).
- Whisk the honey into the coconut cream until blended and smooth. Transfer to a piping bag or a plastic zip-top bag (snip small hole at corner for bag). Pipe in decorative designs on the cooled cookies. Transfer to an airtight container and store in the refrigerator.
(2) Storage: Store in the refrigerator in an airtight container for up to 2 weeks.
(3) Even Baking: To ensure even baking, use the same size cookie cutters for all of the cookies in one batch (i.e., bake small cookies with other small cookies, medium cookies with other medium cookies).
(4) Chill Dough Between Batches: Cover and chill excess dough in the refrigerator or freezer in between rolling.