Grain-Free Cookie Cutter Cookies

These cookies cut beautifully to make any shape for any holiday or special occasion. They are light and fluffy, a great grain-free alternative to sugar cookies!

20 minutes

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	115
Fat:	6 g
Carbohydrates:	19 g
Protein:	0 g
Calculated per serving.

Serves: 12

Ingredients

1/2 cup 1/2 cup 1/2 cup Coconut Flour
3/4 cup 3/4 cup 3/4 cup Arrowroot Flour, or tapioca flour, divided
1/4 cup 1/4 cup 1/4 cup Chestnut Flour, or blanched almond flour
1 tsp 1 tsp 1 tsp Baking Powder
1/4 tsp 1/4 tsp 1/4 tsp Sea Salt
1/2 cup 1/2 cup 1/2 cup Maple Sugar, or coconut sugar
1 tsp 1 tsp 1 tsp Pure Vanilla Extract
2 2 2 Eggs
1/4 cup 1/4 cup 1/4 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced], or coconut oil, melted

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to bake at 350 degrees, and line a baking sheet with parchment paper.
In a large mixing bowl, add the coconut flour, 3/4 cup of the arrowroot flour, chestnut flour, baking powder, sea salt, and granulated maple sugar. Stir to combine all ingredients evenly.
In a small mixing bowl, blend the eggs and vanilla extract with a hand mixer.
Pour the eggs and vanilla into the dry ingredients and blend with the hand mixer until smooth.
Melt the palm shortening over medium-low heat until it is melted enough that it will blend evenly into the cookie batter. If it is extremely hot, allow it to cool slightly before adding it to the batter. Once it is added to the batter, blend again with the hand mixer until smooth.
Place a sheet of parchment paper on the counter top, and dust with arrowroot flour.
Form the cookie dough into a ball, dusting with the remaining 1/4 cup of arrowroot flour, until the dough is stiff enough to work with.
Place the dough onto the flour dusted parchment, and press the ball of dough down to flatten it with your hands.
Dust the top of the dough with a little more arrowroot, and place another sheet of parchment on top.
Roll the dough into a thin layer, about 3/8 inch thick, and use your choice of cookie cutter shape for the cookies. You can also dust the cookie cutter with arrowroot to prevent sticking.
Carefully peel away the extra dough after cutting, and reserve for the next batch.
Using a spatula, carefully transfer the cookies to your parchment lined baking sheet. Repeat the cookie cutting process until you have enough cookies evenly spaced on the parchment lined baking sheet for baking.
Bake for 10 minutes, and remove from the oven to cool. Repeat with remaining cookies.
Once the cookies are cooled, frost and decorate as desired.

Notes

When I first made the dough, I used a 1/4 cup of coconut flour, and tried to make the dough "stiff enough" to work with, buy adding more arrowroot flour. Once I added the additional coconut flour, it worked perfectly. You may or may not need the extra 1/4 cup of arrowroot at the end to be able to roll the dough out well. Use your best judgement. Once I make this recipe again I will revise.