Perfect Cut-Out Cookies

Cookie Ingredients:

• 2 cups almond flour

• 1 cup arrowroot

• 1 tsp sea salt

• 1 tsp vanilla

• ⅓ cup maple syrup or monkfruit syrup

• ¼ cup coconut oil, ghee or butter, melted

  Icing Ingredients

• ⅔ cup Lakanto powdered monkfruit sugar (to keep these cookies low glycemic) or "real" powdered sugar

• 4 tsp water

• 1-2 drops food coloring (look for a natural, dye-free coloring if possible)

• If you like sprinkles or other festive toppings, look for dye free, naturally colored sprinkles

  Method

• Preheat the oven to 350°F

• Add the almond flour, arrowroot, and salt to the bowl of a food processor and pulse until fully combined.

• Next add vanilla, maple syrup, and melted coconut oil. Pulse until well combined. The dough will be crumbly in

  texture.

• Gather up the dough into a disc shape and cover tightly with plastic wrap. Allow to cool in the refrigerator for at least 30 minutes.

• Using a rolling pin, roll the dough between two sheets of parchment paper to a thickness of about ¼". Use your favorite cookie cutters to cut out shapes and transfer the dough shapes to a parchment paper-lined cookie sheet. If the dough gets too soft, pop it back in the refrigerator for a few minutes.

• Bake the cut-out cookies for 7-8 minutes. They will still be soft when they are removed from the oven but will be a very light golden color.

• These cookies are best slightly under baked if you like a soft sugar cookie. If you like your sugar cookies crisper, leave them in the oven until very lightly browned at the edges.

• Cool the cookies completely before decorating

  ENJOY!