I love a good cookie…and cake…but today I’m focusing on the cookies…
My Grandma Long was famous for her sugar cookies. She took sugar cookies with icing to almost every family gathering or church event as well as her peanut butter chocolate cake. We should really make a healthy version of a Chocolate PB Cake…but again focusing on the cookies today…
I have to admit, when I was first experimenting with this recipe I wasn’t sure how they were going to turn out. When I bit into the little bad boys; WOW. I was very surprised how yummy they were! Light, soft ANDtThe frosting made them extremely special…
While I did use confectioners sugar in my icing, remember it is Christmas time so one (or two!) cookies will not cause an uproar. And if we are truly getting scientific glucose can cross the cell membrane and fuel your mitochondria (the little power houses in your cell). So eat the cookie and don’t feel guilty about it!
Ingredients:
3/4 cup ghee or grass fed butter or a dairy free version would work as well
3/4 cup sugar (if you use coconut sugar the dough will be soft- my cookies are golden color because of the coconut sugar)
2 room temperature eggs
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp sea salt
2 1/4 cups almonds flour, packed
1/4 cup gluten free flour (mixed, brown rice, coconut, etc. I used King Arthur blend in my recipe)
Icing
1/2 cup grass fed butter or ghee
3 cups powdered sugar
2 tbsp almond milk
1 tsp vanilla
Preheat the oven to 350 degrees.
Cream together the butter and sugar in a mixing bowl. Add in the eggs and vanilla until smooth.
In another bowl, combine the baking soda, salt, almond flour, and gluten free flour. With the mixer running add in the flours one cup at a time.
Place dough balls on the on a cookie sheet with parchment paper.
Repeat the process until all dough is used.
Bake the cookies for 14 minutes until raised. Cool on a baking sheet.
For the Icing
In a mixer add the butter, sugar, and almond milk.
Once fluffy, add the vanilla.
Beat on high until fluffy and light.
Icing your cookies!