Paleo Friendly Grain Free Frosted Sugar Cookies
Makes 1 dozen medium sized cookies
2½ cups blanched almond flour
¼ cup honey
2 teaspoons unsalted butter or coconut oil
½ teaspoons vanilla extract
½ teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon coconut flour – for dusting
6 tablespoons coconut butter (also called coconut cream concentrate)
¼ cup raw cacao butter, chopped
¼ cup honey
¼ cup cold coconut milk
optional: food coloring (this brand is all natural or use 1 tablespoon finely ground freeze dried strawberries or raspberries – you may need to add extra liquid to achieve desired consistency if using the dried fruit)
Preheat oven to 350 degrees.
Combine the dough ingredients in a food processor and process until a smooth ball of dough forms, about 30 seconds. Alternatively, mix all of the ingredients in a stand mixer or by hand. The food processed dough will be ultra smooth and the most like a conventional sugar cookie.
Flatten the ball of dough into a ½” thick disk and wrap in plastic wrap. Chill for 20 minutes.
Roll the dough out between two sheets of parchment paper, keeping it to a ¼” thickness. Remove the top sheet and sprinkle the top of the dough with 1 teaspoon coconut flour, rubbing it in slightly with your fingers. Dip a cookie cutter in a little flour then cut your shapes, peeling away excess dough as you work. Gather the excess dough into a ball and re-roll it. If it starts to dry out or crack as you work with it the second or third time, lightly wet your hands before kneading the scraps to add a little moisture back into the dough.
Bake the cookies on a tray lined with parchment paper for 8-10 minutes. Cool completely on a wire rack.
Warm the cacao butter and coconut butter over low heat until melted, but not boiling. Pour it into a bowl and whisk in the cold coconut milk and honey. Refrigerate for 20 minutes to set.
Scrape the frosting into a blender or food processor and pulse a few times until the frosting is smooth and fluffy. Add any food coloring if desired or leave white.
Pipe designs or spread frosting onto cooled cookies.