|Gluten Free Roll Out Butter Cookies|
|photo by recipe author|
Servings: 3-4 cookie trays worth Preparation Time: 20 minutes
- 3 large eggs
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup coconut oil or butter, softened (but still solid)
- 1-1/4 cup coconut flour
- 1/2 cup almond flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Preheat oven to 325 degrees F.
In a food processor, process the eggs, honey, vanilla and almond extracts.
While running, add butter/coconut oil through the chute until combined.
Add flours, soda, and salt — processing until a loose dough ball forms. Small amounts of coconut flour may be added.
Divide dough into 3 parts and form into disks.
Wrap each disk in parchment paper and refrigerate for at least 30 minutes (or as long as 2 days).
Remove one disk from the fridge and layer between two pieces of parchment paper.
Using your fingers, press dough out flat. Use a rolling pin to finish rolling to 1/8″-1/4″ thickness. Cut out shapes with cookie cutters and place on parchment-lined cookie sheets.
Bake in preheated oven for 9-12 minutes, until browned and firm.
Recipe submitted by Bethany, Dayton, OH