Gluten-Free Sugar Cookies
Cookies: ½ cup Anthony’s Organic Cane Sugar ½ cup butter, softened ½ cup coconut milk 2 tablespoons Anthony’s Pea Protein 2-½ cups Anthony’s Almond Flour ⅓ cup Anthony’s Coconut Flour ½ teaspoon baking soda ¼ teaspoon salt Buttercream frosting: ½ cup butter, softened ½ cup powdered sugar 4-5 drops red food coloring Sprinkles
Cookies: Preheat the oven to 350° and grease two large baking sheets. In a mixing bowl, cream together the sugar and butter. Mix in the coconut milk and pea protein. Add the almond flour, coconut flour, baking soda, and salt; mix well. Roll into balls in heaping TBSP portions and arrange on baking sheets; flatten a bit. Bake for 25-30 minutes, or until golden. Cool completely. Buttercream Frosting: In a small bowl, mix together the butter, sugar, and food coloring. Frost cookies and top with sprinkles. Chill to harden frosting.