Grain Free Sugar Cookies with Dairy Free Frosting

Grain Free Sugar Cookies with an alarmingly tasty “buttercream” frosting are sweet, customizable, and perfect for your next gathering with friends or family.

Throughout the year, I see beautifully decorated and decedent looking sugar cookies pop up all over the place, decked out in the colors corresponding with whatever holiday is on its way. With Labor Day approaching, I decided I wanted to try my hand at creating a holiday cookie that is healthy, easy, and will please a crowd of “non-paleo” eaters. With just a little research I found a recipe that looked easy enough to try and actually contained NO sugar at all (just honey.) After some trial and error, I came up with something so tasty that no one will turn their nose at when they find out they are grain free and healthified.

(Recipe is adapted from one of the best…Against All Grain’s Danielle Walker.)

Ingredients:

For the Cookies:

• 2 1/2 cups almond flour
• 1/4 cup honey
• 1 egg
• 2 tsp coconut oil
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut flour, for dusting/rolling dough

For the Frosting:

• 4 Tbsp Coconut Mana/Coconut Butter
• 1 Tbsp Coconut Oil
• 3/4 Cup Organic Powdered Sugar
• 1 1/2 tsp Vanilla

(Note: I also tried the same recipe using grass-fed butter in place of the coconut butter/oil and it was really good as well. It was a little easier to spread on the cookies, but I honesty preferred the taste of the coconut version!)

Instructions:

1. First, make the dough by adding all the cookie ingredients in a food processor and blend until everything is combined and a ball forms. 
2. Take all the dough and wrap it in plastic wrap. Flatten it into a disc and place it in the fridge for at least 20 minutes…more time would probably be wise, take it from someone that rushed the process! 
3. Prepare a cookie sheet with parchment paper preheat the oven to 350°
4. Once the dough is chilled, with your reserved 1/4 cup of coconut flour handy, begin rolling small, golf ball sized balls from the dough. (I tried rolling the dough out so I could use cookie cutters and it was just way too gooey, so I went with the balls instead and had a much easier time!)
   
5. Using the coconut flour as a light dusting on each cookie, press the dough balls to make the cookie shapes. The coconut flour was key to avoid the dough from sticking to my fingers while I tried to press them out. 
6. Once all cookies are flattened, place in oven and bake for 8-10 minutes.

7. While the cookies cool, prepare the frosting. Using a hand mixer, whip all ingredients until combined.

The coconut version is on the left and butter version is on the right. The coconut one looks a little chalky, but as long as it is at room temp and soft, it will spread with just a little patience!

Here are the cookies frosted: (See what I mean about the butter version spreading more smoothly?) But the coconut frosting still did the job and was so tasty!

Finally, prepare some red, white, and blue berries/fruit of your choice, and decorate away! It was fun coming up with different combinations and designs to decorate with the fruit!

I hope you give these amazingly delicious cookies a try! They are much healthier the the conventional version, without sacrificing the taste one bit! We brought these to a gathering with friends and they were a big hit. They would be the perfect conclusion to your Labor Day cookout (after devouring perfectly grilled steak and Twice Baked Potato Cauliflower Casserole, of course!) It was a challenge not eating the whole batch…fortunately I had help!

Happy Labor Day, friends. I hope you enjoy a fun and safe weekend!

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Grain Free Sugar Cookies with Dairy Free Frosting

Prep Time

35 mins

Cook Time

10 mins

Total Time

45 mins

 

Ingredients

For the Cookies:

• 2 1/2 cups almond flour
• 1/4 cup honey
• 1 egg
• 2 tsp coconut oil
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut flour for dusting/rolling dough

For the Frosting:

• 4 Tbsp Coconut Mana/Coconut Butter
• 1 Tbsp Coconut Oil
• 3/4 Cup Organic Powdered Sugar
• 1 1/2 tsp Vanilla

Instructions

1. First, make the dough by adding all the cookie ingredients to a food processor and blend until everything is combined and a ball forms.

2. Remove dough and wrap it in plastic wrap. Flatten it into a disc and place it in the fridge for at least 20 minutes.

3. Prepare a cookie sheet with parchment paper preheat the oven to 350°

4. Once the dough is chilled, with your reserved 1/4 cup of coconut flour handy, begin rolling small, golf ball sized balls from the dough. 

5. Using the coconut flour as a light dusting on each cookie, press the dough balls to make the circular cookie shapes. The coconut flour was key to avoid the dough from sticking to my fingers while I tried to press them out.

6. Once all cookies are flattened, place in oven and bake for 8-10 minutes.
7. While the cookies cool, prepare the frosting. Using a hand mixer, whip all ingredients until combined.

8. Finally, prepare some red, white, and blue berries/fruit of your choice, and decorate away!