Makes: 28-30 cookies

Total Time: 2 hours (includes the 1 hour for chilling the dough)

Ingredients:

• 1 cup almond flour
• 1 cup tapioca starch (plus more for rolling out dough)
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup coconut sugar
• 1/4 cup of ghee or softened grass fed butter
• 1 large egg
• 1 TBS water
• 1 tsp vanilla

• In a small mixing bowl, whisk together the almond flour, tapioca starch, baking powder and salt
• In a large mixing bowl, mix together the butter and the coconut sugar with a hand held mixer until a thick paste forms (about 2-3 minutes)
• Add the egg to the coconut butter mixture and blend again until mixed throughout
• Add the dry ingredients, vanilla, and water and mix together until a dough forms
• Use your hand to form the dough into a ball and knead it gently a few times; the dough will be very sticky in this step but for a ball as best as possible
• Wrap the dough in plastic wrap and chill in the refrigerator for at least an hour; I made my dough Friday night and baked my cookies Sunday morning and they turned out great!
• When you’re ready to bake your cookies, remove the dough from the fridge and let sit on the counter for about 10 minutes
• Preheat your oven to 325 degrees and line a baking sheet with parchment paper
• Sprinkle some tapioca starch on your counter top (very easy to clean up later) and on your rolling pin and roll out your dough until it is about 1/4″ thick
• Use your cookie cutters to make your shapes and carefully place on your parchment paper
• Bake for 10-12 minutes or until golden brown on the edges
• Allow your cookies to cool for at least 5 minutes before moving them and let them cool completely before decorating them
  • I used some pre-made icing from Publix to decorate my cookies because I didn’t have time to make my own royal icing just FYI. Feel free to make these cookies even healthier by making your own icing.