These almond flour, refined sugar-free cookies are perfect for any occasion, allowing you to celebrate your favorite holidays while staying grain-free and avoiding processed cane sugar and synthetic dyes. They are not only delicious but also versatile, as you can shape them into various designs.

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 20-30 cookies (depending on the size of your shapes)

Ingredients

For the cookies:

• 1 cup (120 g) almond flour
• 1 ½ cups (180 g) tapioca flour
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1/2 (120g) or 1 cup (240g) coconut sugar (depends how sweet you want your cookies to be)
• 4 tablespoons (56 g) unsalted butter or melted coconut oil
• 1 egg (50 g, weighed out of shell), at room temperature, beaten
• 1 teaspoon pure vanilla extract
• Water (as needed, by the half-teaspoonful)
• Cookie shapes (get creative for the holidays: Halloween, Christmas, Easter, Hanukkah, or any shape you prefer!)

 For the chocolate icing:

• 6 ounces semi-sweet dark chocolate chips or choose from our selection of healthy dark chocolate options
• Coarse salt (optional, for sprinkling)

Instructions

Prepare the cookie dough:

1. Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
2. In a large bowl, combine almond flour, tapioca flour, baking powder, salt, and granulated sugar. Mix well.
3. Add the melted butter or coconut oil, beaten egg, and vanilla to the dry ingredients. Mix until well combined. If the dough appears dry in spots, add water by the half-teaspoonful and mix until smooth.
4. Knead the dough with your clean hands until it forms a thick, relatively stiff ball. Divide it in half, covering one half with a tea towel to prevent drying.

Shape the cookies:

1. Place one half of the dough on a lightly floured surface and sprinkle it with tapioca flour. Roll it out to a thickness of just under 1/3 inch. Frequently move the dough to prevent sticking, adding tapioca flour as needed.
2. Use your favorite cookie shapes to cut out rounds of dough, removing any excess dough around the rounds.
3. Space the dough rounds about 1 inch apart on the prepared baking sheets. Gather and reroll any scraps and repeat the process until all the dough is used.

Bake the cookies:

One at a time, place the baking sheets in the center of the preheated oven and bake until the cookies are just set in the center (about 10 minutes). Some cookie edges may slightly brown, but remove them from the oven before significant browning occurs. Allow the cookies to cool until set.

Prepare the chocolate icing:

1. In a heat-safe bowl, place the chocolate chips and melt them in the microwave in 30-second bursts (stirring in between) or over a small simmering pot of water until smooth.
2. Spoon the melted chocolate onto each cooled cookie and spread it evenly, leaving a 1/4-inch border clean on top of each cookie.
3. Lightly sprinkle the cookies with coarse salt or your preferred dye-free sprinkles.
4. Allow the chocolate to set at room temperature. It will harden quickly, so make sure to cover each cookie and spread the melted chocolate evenly before it hardens.

Crunchy Mama Tip:

Pair your Almond Cookies with our diverse selection of healthy beverages. Whether you crave a refreshing sip, a cup of coffee, hot or iced tea, or a functional energy boost, explore our website to discover the perfect beverage to accompany your treat. Let’s bake and celebrate!

Enjoy your homemade almond cookies that are not only delicious but also health-conscious and versatile for any occasion!

Why Choose Coconut Sugar?

Coconut sugar is often considered a healthier alternative to refined cane sugar for several reasons. While it should still be enjoyed in moderation, here's why many prefer it:

1. Lower Glycemic Index: Coconut sugar has a lower glycemic index (GI) than refined cane sugar. This means it has a milder impact on blood sugar levels, reducing energy spikes and crashes.

2. Natural Source: Derived from coconut palm tree sap, coconut sugar undergoes less processing and chemical treatment than refined cane sugar.

3. Fewer Additives: Refined cane sugar may contain additives like sulfur dioxide, which some people are sensitive to. Coconut sugar is typically additive-free and less processed.

4. Nutrient Content: While not a significant source of nutrients, coconut sugar retains some minerals from the palm sap, including potassium, calcium, iron, and zinc—minerals lacking in refined sugar.

5. No Refined Sugars: Coconut sugar avoids the extensive refining processes that cane sugar undergoes, resulting in a more natural product.

6. Natural Sweet Flavor: With a subtle caramel-like taste, coconut sugar enhances the flavor of various dishes.

Remember that coconut sugar, like cane sugar, is primarily composed of sucrose and should be used in moderation, especially for those with diabetes or blood sugar concerns.

When selecting sweeteners, consider your dietary needs and preferences, and enjoy coconut sugar as part of a balanced diet.