Vegan-Paleo Maple Syrup Christmas Cookies

Happy December!

’Tis the season for all things warm, cozy, and delicious. I don’t know about you, but our household absolutely loves cookies. Especially during Christmas time, when my mom and I bake up new yummy recipes every weekend. It’s always such a special treat to make homemade cookies from scratch with people you love... and way more satisfying to eat.

This weekend I’m posting about the Christmas sugar cookie we made. It’s crisp, crunchy, semi sweet, and super addicting! I’m not going to tell you how many we ate…

so don’t ask.

So this is your classic, basic holiday sugar cookie. This recipe is great because it’s so simple, gluten and grain free, egg free, dairy free, and the sugar source is from maple syrup, which actually strengthens the brain and nervous system while remineralizing your blood. So no complaints over here.

If you wanted, you could add sprinkles or frosting on top of these for that extra Christmas cookie cheer. I personally really enjoy them as they are, but you do you! Although next time I might add some coriander... mmmmm.

Ingredients

3/4 cup almond flour

1/3 cup + 4 tbsp arrowroot starch

1 tbsp coconut flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup melted coconut oil

1/4 cup maple syrup

2 tsp vanilla

Instructions

Prepare the cookie dough:

1. Combine almond flour, arrowroot, coconut flour, baking soda, and salt in mixing bowl. Stir until completely blended and smooth.

2. In a separate bowl, combine oil, maple syrup, and vanilla until well mixed.

3. Add oil mixture to almond flour mixture and blend until smooth.

4. On parchment paper, roll dough into a circle about 1/4 inch thick. Place second sheet of parchment paper on top of dough so it is covered.

5. Place dough in freezer for 30 minutes to set.

Bake the cookies:

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.

2. When dough is set after 30 mins in freezer, pull it out and *quickly* cut out shapes with cookie cutters. Put the cookies on the parchment-lined baking sheet. Re-roll scraps of dough into 1/4 inch circle again and repeat until maximum cookies have been cut.

3. When all cookies have been cut, place baking sheet in oven and bake for 10-12 minutes or until golden brown.

4. Allow cookies to cool before serving. Enjoy!

Tips:

+ This recipe doesn’t make a huge ball of dough, but if you use smaller cookie cutters, you can get about 15-17 cookies out of this. Double the recipe if desired.

+ The faster you get the cookies into the oven the better. The dough cooperates best when it is still cold from the freezer.

And that's it!

Let me know if you make these cookies! I'd love to hear how it went and what you think. Until next time...