These sugar cookies, made with almond and oat flour, are wonderfully chewy and soft. Topped with a strawberry icing, they’re a delightful treat for everyone in the family.
Ingredients
- – 1/4 cup coconut oil
- – 1/2 cup organic raw cane sugar
- – 1 egg
- – 1 tsp pure vanilla extract
- – 1 cup blanched almond flour
- – 3/4 cup oat flour
- – 1/4 cup arrowroot powder
- – 1/2 tsp salt
- – 1/4 tsp apple cider vinegar
- – 1/2 tsp baking soda
Instructions
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Preheat Oven:
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– Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
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Mix Wet Ingredients:
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– In a large mixing bowl, combine the coconut oil and organic raw cane sugar. Mix until well combined.
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– Add the egg and vanilla extract to the bowl and continue to mix until the mixture is smooth.
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Combine Dry Ingredients:
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– In a separate bowl, whisk together the blanched almond flour, oat flour, arrowroot powder, salt, and baking soda.
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Combine Wet and Dry Ingredients:
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– Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
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– Add the apple cider vinegar and mix until the dough comes together.
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Shape and Bake:
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– Scoop spoonfuls of dough and roll them into balls, then place them on the prepared baking sheet. Flatten each ball slightly with your hand or a fork.
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– Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
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Cool and Enjoy:
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– Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For this sugar cookie, I added a delightful strawberry glaze icing Strawberry Icing, but you have options: you can add frosting, whatever you’d like on top, or simply enjoy this cookie by itself. It’s super delicious, and I hope you enjoy it
