Instructions

Add the palm shortening and coconut sugar to a mixing bowl and beat with a hand mixer until combined. Next, add the eggs and vanilla and beat until light and fluffy. Add the baking powder, cream of tartar, salt, nutmeg, almond flour, brown rice flour, arrowroot flour, & buckwheat flour to the wet ingredients and stir until incorporated. Place the cookie dough in the refrigerator for 10-20 minutes. Meanwhile, heat the oven to 350 degrees. Remove the dough from the refrigerator and use a rolling pin to roll the dough out to desired thickness. Use cookie cutters to cut the cookie dough into desired shapes. Place the cookies on a cookie sheet. Once the cookie sheet is full, place the sheet into the oven. Allow the cookies to bake for 8-9 minutes. Remove the cookies from the oven and allow them to cool for 5 minutes before removing them to a cooling rack. Repeat the process until all of the cookies are baked. In a bowl, combine the almond extract, frosting, and optional food coloring. Once the cookies are cool, frost the cookies.

This year, you can treat Santa to some dairy free and gluten free cookies! Don't forget to leave out some carrots for the reindeer too!

These cookies are soft and delicious. They have almond extract in the frosting which pairs so well with the hint of nutmeg in the cookies! What are you waiting for? Go bake some cookies!

Christmas Sugar Cookies

Ingredients

• 1 cup palm shortening
• 1 ½ cups Anthony’s Goods Coconut Sugar
• 2 eggs
• 1 T vanilla extract
• 1 tsp baking powder
• ½ tsp cream of tartar
• ½ tsp salt
• 1/8 tsp nutmeg
• 1 cup Anthony’s Goods Almond Flour
• 1 cup Anthony’s Goods Brown Rice Flour
• 2 T Anthony’s Goods Arrowroot Flour
• 1 cup Anthony’s Goods Buckwheat Flour
• 1 cup frosting of choice
• ½ tsp almond extract
• Food coloring optional

Directions

1. Add the palm shortening and coconut sugar to a mixing bowl and beat with a hand mixer until combined.
2. Next, add the eggs and vanilla and beat until light and fluffy.
3. Add the baking powder, cream of tartar, salt, nutmeg, almond flour, brown rice flour, arrowroot flour, & buckwheat flour to the wet ingredients and stir until incorporated.
4. Place the cookie dough in the refrigerator for 10-20 minutes. Meanwhile, heat the oven to 350 degrees.
5. Remove the dough from the refrigerator and use a rolling pin to roll the dough out to desired thickness. Use cookie cutters to cut the cookie dough into desired shapes.
6. Place the cookies on a cookie sheet. Once the cookie sheet is full, place the sheet into the oven.
7. Allow the cookies to bake for 8-9 minutes.
8. Remove the cookies from the oven and allow them to cool for 5 minutes before removing them to a cooling rack.
9. Repeat the process until all of the cookies are baked.
10. In a bowl, combine the almond extract, frosting, and optional food coloring.
11. Once the cookies are cool, frost the cookies.

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes

Yields: 24-30 cookies

Dairy free & gluten free