Grain Free Cut-out Cookies

This recipe comes from our dear friend Laurel over at http://blog.sweetlaurel.com , not only is she the sweetest person you will ever meet... she is an amazing paleo baker! The only thing I changed is using ghee or butter instead of the coconut oil, as well as half vanilla extract and half vanilla bean paste. Ingredients 2 1/2 cups Bob's almond flour 1/4 cup pasture butter (melted) 1/4 cup maple syrup 1/2 tsp sea salt 1/2 tsp baking soda 1/2 tbsp Sweet Laurel grain free vanilla extract 1/2 tbsp vanilla bean paste Instructions Put all ingredients into the food processor, pulse until the dough forms 1 large ball. Line a cutting board with one piece of parchment, put dough on parchment and press down to form a thick disk.  Place a second piece of parchment on top of the dough and roll out dough to desired thickness. I prefer 1/4 " for nice thick cookies. Put the rolled out dough on the cutting board in the fridge to cool for an hour. Preheating oven 30 minutes in to 350. Take dough out of fridge and cut into desired shapes and carefully transfer to a parchment lined sheet pan.  Bake for 6-10 minutes (turning halfway) or until they begin to turn golden brown. Allow cookies to cool on sheet pan. Decorate with your favorite icing!  Notes When I formed a ball from the dough scraps after cutting, I made sure to work quickly so the dough didn't get too warm. I also put the rolled dough back into the fridge to cool while the first batch of cookies baked.  I have found that these cookies store best in the freezer if you're making them ahead of time.       

This recipe comes from our dear friend Laurel over at http://blog.sweetlaurel.com , not only is she the sweetest person you will ever meet... she is an amazing paleo baker!

The only thing I changed is using ghee or butter instead of the coconut oil, as well as half vanilla extract and half vanilla bean paste.

Ingredients

2 1/2 cups Bob's almond flour

1/4 cup pasture butter (melted)

1/4 cup maple syrup

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tbsp Sweet Laurel grain free vanilla extract

1/2 tbsp vanilla bean paste

Instructions

Put all ingredients into the food processor, pulse until the dough forms 1 large ball.

Line a cutting board with one piece of parchment, put dough on parchment and press down to form a thick disk. 

Place a second piece of parchment on top of the dough and roll out dough to desired thickness. I prefer 1/4 " for nice thick cookies.

Put the rolled out dough on the cutting board in the fridge to cool for an hour. Preheating oven 30 minutes in to 350.

Take dough out of fridge and cut into desired shapes and carefully transfer to a parchment lined sheet pan. 

Bake for 6-10 minutes (turning halfway) or until they begin to turn golden brown. Allow cookies to cool on sheet pan.

Decorate with your favorite icing! 

Notes

When I formed a ball from the dough scraps after cutting, I made sure to work quickly so the dough didn't get too warm. I also put the rolled dough back into the fridge to cool while the first batch of cookies baked. 

I have found that these cookies store best in the freezer if you're making them ahead of time. 

 

 

 

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