I’m not sure what it is about Easter and the spring, but it makes me want sugar cookies. With lots and lots of frosting. Because I didn’t want to just make a whole big batch of sugar and butter laden cookies, I decided I’d try out Elana’s recipe for cut-out cookies made with almond flour. I sure have been loving almond flour lately, especially since I’ve started making my own. To make them a bit more festive for Easter, I shaped them into make-shift eggs. They ended up very organic looking; not one of them looks the same, haha. With the frosting I used, I added a few berries into them for color, and I love how it gave them the speckled look.
I was a little bit worried that these wouldn’t taste like what I was craving, but oh my goodness.. they are that and more. Crisp on the outside, soft on the inside, the best sweetness with a bit of an edge that you can’t quite place from the combination of vanilla, cinnamon, and almond. The honey in the frosting really kicks it up another notch, as well.
Like Tessy’s new bunny? We met up with Alex’s grandparents for lunch at Alex’s favorite restaurant for sushi, and they gave us some Easter candies, as well as this bunny for the little sir. He was so overjoyed when we brought this home for him. He loves hiding behind the couch and pouncing out at him.
Gluten Free Cut-Out Cookies
adapted from Elana’s Pantry
makes about 30 cookies
2 1/2 cups almond flour
1/2 t salt
1/4 t baking soda
1 t cinnamon
1/4 cup coconut oil, melted
1/4 cup butter, melted
1/4 cup agave nectar
1 T vanilla
In a medium bowl, combine the almond flour, salt, baking soda, and cinnamon. In a small bowl, combine the coconut oil, butter, agave nectar, and vanilla. Pour the wet mixture into the dry, and stir until it forms a wet dough. Refrigerate for about 1 hour. Roll out the dough between two pieces of wax paper until about 1/4″ thick. Cut into your desired shapes.
Bake at 350ºF for about 8-10 minutes, until lightly browned, on a parchment lined baking sheet.
Allow to cool on a wire rack. If frosting, allow to cool completely before doing so.
For the Icing:
makes about 1 cup
scant 1/2 cup honey
scant 1/2 cup instant dry milk
1/4 t vanilla
Warm the honey slightly. In a small bowl, whisk together the ingredients. Keep whisking until smooth and thick. For color, add in a few drops of food coloring or a few berries and whisk well (if you use berries, it will turn out speckled).