I am so happy to be sharing my favorite cut-out cookies with you today. You will love how easy these are to make and that they are grain, gluten, dairy and egg free. They are Paleo and Vegan. And so delicious too!
- 2 cups blanched almond flour
- 1 tablespoon tapioca starch
- 1 teaspoon baking powder (Recipe for homemade baking powder on this blog)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
- 1/8 teaspoons + 2 powdered sugar (gluten free)
- 1 teaspoon almond milk
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
In a medium sized mixing bowl, add almond flour, tapioca starch and baking powder and mix well. (I usually whisk these ingredients well as almond flour can have lumps. Whisk all the lumps out.)
Next, add vanilla, maple syrup and sea salt and mix well.
Place the dough between two pieces of parchment paper and roll out. Cut out cookie shapes and place cookies on prepared baking sheet. (Sprinkle a little almond flour if dough is sticking).
Bake for about 10 minutes, depending on the size of your cookies. Edges should be just ever so slightly browning. Cool on rack and wait until completely cool to decorate.
For the icing - place powdered sugar and almond milk in a bowl and stir until completely mixed and the consistency you want. If too runny, add a little more powdered sugar. If too thick, add a little almond milk.
You will yield one pan of cookies.
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