Holiday cookies!

Here are the holiday cookies I came up with for Atty. The first try was an absolute flop. I was going off of a recipe from the almond flour cookbook and just changed the sweetener from agave nectar (which he can't have) to stevia drops with 1/4 cup water. It did NOT work, they fell apart after cooked no matter what I did. So I grabbed my trusty Better Homes and Gardens cookbook and looked up sugar cookies. Then I used my imagination...and came up with these... Here's what I did.

Holiday cookies for cut outs

2/3 cup coconut oil

1 tsp baking powder

a dash of sea salt

1 egg

1 tsp sugar free vanilla

2 1/2 cups blanched almond flour

{about 50 drops of Stevia liquid}

Beat the coconut oil until creamy, add baking powder and a dash of sea salt, beat until combined. Then beat in the egg and vanilla. Add the almond flour and stevia and mix well. Form into 2 balls and then put in the fridge for a couple hours. Roll out the dough to 1/2 inch thickness {or more, you do not want to go thin on these!} between 2 sheets of parchment paper. If the dough is sticky dust with almond flour. Remove the top piece of parchment paper and cut out the cookies with a holiday cookie cutter. If needed dip the cutter in cold water after cutting each cookie to prevent sticking. Transfer the cookies to a cookie sheet lined with parchment paper, leaving space between cookies. Bake for about 8 minutes until lightly golden at 350. Let the cookies cool on the baking sheet for 1 hour before serving.

Frosting

Whip coconut oil until creamy and add a tiny dash of vanilla and if desired stevia for sweetening.

Sprinkles

Put cashew nuts in a food processor and process until finely ground. Then add food coloring and mix until well blended and desired color is achieved. Sprinkle onto holiday cookies after frosting.

Notes:

Use a really simple cut out that the cookies can easily pop out of.

They are still really delicate and crumbly so you have to handle with care.

Make sure you let them sit for 1 hour, do not try to hurry up the process.

Keep the dough as cold as possible during the rolling out part. Put back in the fridge when necessary.

I might try adding flax meal next time, it won't have the same great "sugar cookie" color with the flax in it, but I think they might hold together even better that way. If so I will up date on here. This is always such a work in progress as I learn more and more each day. I'm going to try Pecan Shortbread cookies next!