Ingredients
1/2 cup butter, softened
1/4 cup coconut oil, softened
3/4 cup brown sugar
2 eggs
1 teaspoons vanilla bean extract
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 cup almond flour
3/4 cup coconut flour
Method
1.In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the eggs, vanilla bean extract and vanilla extract, mix until incorporated.
2. In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Freeze for 2 hours.
3. Preheat the oven to 160'C. Line 2 baking sheets with parchment paper.
4. Lay out a sheet of cling film and roll the dough out using spacers.Cut out the cookies using your choice of cutters. Using a spatula, transfer the cut cookies to the baking sheets.
Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough.
5. Bake the cookies for 6 mins, rotate the sheet and cook for a further 6 mins, until lightly golden.
6. Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting. Enjoy!
1/4 cup coconut oil, softened
3/4 cup brown sugar
2 eggs
1 teaspoons vanilla bean extract
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 cup almond flour
3/4 cup coconut flour
Method
1.In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the eggs, vanilla bean extract and vanilla extract, mix until incorporated.
2. In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Freeze for 2 hours.
3. Preheat the oven to 160'C. Line 2 baking sheets with parchment paper.
4. Lay out a sheet of cling film and roll the dough out using spacers.Cut out the cookies using your choice of cutters. Using a spatula, transfer the cut cookies to the baking sheets.
Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough.
5. Bake the cookies for 6 mins, rotate the sheet and cook for a further 6 mins, until lightly golden.
6. Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting. Enjoy!
“I
don’t use the term “the best” lightly. These sugar cookies really are amazing!
I have tried several sugar cookie recipes since going gluten-free and this one
is my favourite" - I agree =]
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