Quick post– but good nonetheless! I have a recipe on here for cutout ‘sugar’ cookies made from almond flour and, while making thumbprints last night, I decided to try a slightly different recipe made with both almond and coconut flours. I made the dough last night and kept it in the refrigerator overnight. Once baked, these cookies were softer and a little more like the “real” thing than the almond flour-only counterparts, which were more crisp. These are dense, slightly chewy treats like a traditional homemade sugar cookies would be! I think this could be a base recipe that could go in many directions.
I’m not including a frosting recipe here because the one pictured on these (really silly looking) snowmen was some leftover sugar free pudding frosting. It has corn starch in it as well as modified food starch, so it’s not really diet friendly– it just happened to be sitting in my refrigerator, so I used it for picture purposes. In general, though, an icing made with coconut or almond milk, a little lemon juice and powdered sweetener would work well on these, as would some colored erythritol or xylitol crystals.
Again, pardon the silly decorating skills– this was really a test batch, so I didn’t spend a whole lot of time decorating. Exactly why I chose to cut the cookies into snowman shapes is beyond me. I probably should have done trees or stars! 🙂
|Excuse my silly decorating.|