Ingredients
- 1½ tablespoons raw coconut oil, melted
- 1 tablespoon unsweetened almond milk
- 15 drops liquid stevia, or to taste
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 cup almond flour
- 1/8 teaspoon sea salt
- 1/8 teaspoon baking soda
Instructions
1. Combine the coconut oil, almond milk, stevia, vanilla, and almond extract (if using) in a medium mixing bowl. In a separate bowl, combine the almond flour, salt, and baking soda. Mix the wet ingredients into the dry ingredients and keep stirring, breaking up clumps as you mix, until you can form the dough into a ball with your hands. Flatten the dough ball into a disk, wrap it in plastic wrap, and refrigerate for 10 minutes.
2. Preheat the oven to 325°F. Place the chilled dough ball between two sheets of parchment paper and roll it out ¼-inch thick. Cut shapes out of the dough with cookie cutters, transfer the shapes to a parchment-lined cookie sheet, and freeze for 20 minutes.
3. Bake the cookies for 10 minutes, or until the edges are barely golden. Remove the cookie sheet from the oven and let the cookies cool on the sheet. Cool the cookies completely before icing.
Raspberry–Coconut Cream Icing
Makes 1 cup
- ¼ cup coconut cream (from 1 can full-fat
- unsweetened coconut milk)
- ¼ cup defrosted frozen raspberries
- (with juices), pureed and strained if do not want the seeds
- ¼ teaspoon vanilla extract
- 15 drops liquid stevia, or to taste
- 7 to 8 tablespoons arrowroot powder
1. Refrigerate the can of coconut milk overnight to make the cream rise to the top. Scoop out ¼ cup of the cream, and reserve the rest for another use.
2. In a small bowl, whisk the coconut cream, pureed raspberries, vanilla, and stevia. Add the arrowroot 1 tablespoon at a time to thicken the icing to your liking. Whisk after each addition until there are no clumps. Refrigerate for 20 minutes before using. (If you are using a ziplock bag, cut off a tiny corner of the bag to squeeze the icing out onto your cookie
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