Sugar cookies
You’re looking at classic American-style sugar cookies that melt in your mouth but contain no eggs, dairy, gluten or grains. You’ll also find no refined sugar or harmful oils. As a bonus, these delicious biscuits are quick and easy to make, allowing you to whip up a sweet amps in minutes. Grab a cup of your favourite tea and enjoy to your heart’s content without worrying about how these cookies will affect your health – the recipe is right in front of you!
Quantity: 9-12 cookies
Preparation time: approx. 60 minutes (including cooking time)
Difficulty: Easy
You will need:
- 1 ⅓ cups almond flour (130 g)
- ¼ cup tapioca starch (35 g)
- 1/ teaspoon baking powder
- 1 tbsp melted coconut oil
- ¼ cup maple syrup
¼ cup maple sugar, unrefined cane sugar or coconut sugar (topping).
How to make sugar cookies?
Preheat the oven to 180 degrees and line a baking tray with baking paper. In a medium bowl, mix together the almond flour, tapioca starch and baking powder. Add the melted coconut oil and maple syrup. Mix until you achieve a thick dough. If the dough feels too wet, add a little more almond flour. Then place the dough in the fridge for 15 minutes to set.
Take about a tablespoonful of the dough and shape into balls. Roll the balls in the sugar, then place them on a baking tray lined with baking paper and flatten them (0,8-1,2 cm thick). Leave a space of 7-8 cm between each biscuit to prevent them from sticking together.
Bake the cookies for 9-11 minutes, until golden on the edges but still soft in the middle. The cookies will set as they cool. For the best flavour, enjoy the biscuits the same day, but feel free to store in an airtight container.
*Translation of the original recipe by Medizinimeedium: https://www.medicalmedium.com/blog/sugar-cookies
