Description
These paleo and gluten free sugar cookies are perfect for kids or adults to make! They’re so much fun, and taste impressively like the real thing! They are pretty easy to make, and last in a covered container for up to 5 days!
Ingredients
Scale
- 2 c almond flour
- 1 c coconut flour
- 1 c tapioca flour (also called tapioca starch)
- 1/2 t baking powder
- 1 c unsalted butter or ghee, softened
- 1 c honey
- 1 egg
Instructions
- Mix together dry ingredients and set aside.
- In a mixer, mix together the butter and honey. Add the egg and blend.
- Slowly add dry ingredients and mix until smooth.
- If you want the super smooth consistency you’re used to with traditional sugar cookies, put the dough in a food processor and blend even more.
- Then cover and put in the refrigerator for 2 hours.
- Preheat the oven to 350.
- To cut the dough into shapes, sprinkle a baking mat or countertop with tapioca flour. Then roll out the dough to about 1/4 in thickness. Cut shapes and place on a cookie sheet lined with parchment paper.
- Cook for 8-10 minutes until the tops are golden. Remove from oven, keep on the pan for another 5 minutes, then transfer to a wire cooling rack.
- Prep Time: 30 minutes
