It isn’t just Santa that loves Christmas cookies…we all do! I mean, who doesn’t love a tasty sugar cookie decorated so festive - especially when it is the artwork of a 4 year old. They are just to cute not to love and then devour! These cookies are extra special because they are made with coconut flour making them gluten free and grain free so your tummy will be extra happy. Coconut flour is my new favorite flour to bake with - not only because it has been giving me a run for my baking skills but it is packed with protein, fiber, and healthy fats! The saturated fat in coconuts make it more stable for baking unlike almond and other nut flours that are comprised mostly of polyunsaturated fats.

As per usual, I simply used some softened coconut butter to icing the cookies and let my son top them with some sprinkles. Coconut butter is different than coconut oil so make sure to grab the right coconut jar to ensure the icing texture and taste is on point.

COCONUT FLOUR CUT OUT COOKIES

INGREDIENTS:

• 2 eggs

• 1/2 c grassfed butter, at room temperature

• 1/2 c honey (local is recommended)

• 1 c coconut flour, sifted

• 1/2 tsp baking soda

• 2 tsp vanilla extract

• 1 tsp almond extract

• dash of sea salt

• 1/2 tsp lemon zest

• Coconut butter (optional for icing)

DIRECTIONS:

1. Preheat oven to 325 degrees.

2. Mix all ingredients with a fork until well incorporated.

3. Refrigerate at least 1 hour before rolling out.

4. Separate dough into 2 balls. Roll out one at time on parchment paper sprinkled with coconut flour to prevent sticking.

5. Use your favorite holiday cookie cutters to cut dough and place on a parchment lined cookie sheet.

6. Bake for 13-15 minutes. Will brown quickly so watch carefully the last few minutes.

7. Let cookies cool on a wire rack. Icing with softened coconut butter once completely cooled. Top with sprinkles for extra wow and fun!