These cookies are delicious, admittedly, with the coconut flour and coconut oil, they have a coconut flavour, but it is delicate, as are these cookies. The recipe comes from Meaningful Eats.
They are simple to make and are now a part of the Holiday Baking Lineup. Okay, I will admit that I don't actually do all that much baking, BUT, these are a good one if you feel like adding another gluten-free cookie to your baking list!
1/2 cup butter
1/4 cup coconut oil, softened
3/4 cup granulated sugar
2 tsp vanilla
1/4 tsp almond extract
1/2 tsp baking soda
1/2 tsp salt
2 1/4 cups almond flour, ours is deliciously light and full of flavour
1/2 cup coconut flour
In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar. Add the eggs, vanilla and almond extract, mix until incorporated.
In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc or a log and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
If you shaped your dough into a log, then slice about 1/4 inch thick pieces and place on the parchment paper. If you made a disc, sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. Or lay out a piece of parchment paper, place the disc on this and then place another sheet on top to roll it out. If not using parchment on top then, you may have to rub the rolling pin with coconut flour to prevent sticking and crying. Cut out the cookies using your choice of cutters. Work somewhat quickly so the dough stays cold. Using a spatula, transfer the cut cookies to the baking sheets.
Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough. If the dough gets too warm while you to work with it you may need to chill it again.
Bake the cookies for 13-15 minutes, until lightly golden. These cookies need to bake longer than typical sugar cookies. They will stay soft and just get a little crispy, which is what you want! Cool on a baking sheet for 2 minutes then transfer to a wire rack.
Cool completely if decorating. You can dust with icing sugar, or turn them upside down and press into a bit of granulated sugar before they are fully cool.