Sugar Cookies 

  • By Amanda Li
  • 10 Dec, 2016

A simple vegan and gluten-free cookie that is perfect with an afternoon cup of tea.

½ cup coconut flour
¼ cup arrowroot flour or tapioca starch (plus more for rolling)
dash sea salt
¼ cup coconut oil (room temperature)
3 tbsp maple syrup
½ tsp pure vanilla extract

PROCEDURE

Step 1

Line a baking sheet with parchment paper. Place all ingredients into a bowl and using a wooden spoon, mix until a smooth dough forms.

Step 2

On a lightly floured sheet of parchment paper, roll out the dough, about 1/8-inch thick, dusting the rolling pin and dough with flour as needed. Cut shapes with cookie cutters. Gently transfer the shaped dough onto the prepared baking sheet. Reroll scraps; cut shapes with remaining dough.

Step 3

Place the baking sheet in the fridge for 10 minutes to firm up the dough. Meanwhile preheat the oven to 325oF. Bake cookies until golden, about 7-8 minutes. Watch closely during the last couple of minutes to prevent over-browning. Cool on the baking sheet completely before removing the cookies or they will crumble!

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