If you leave these Vegan Almond Shortbread Christmas Cookies on the mantle with a vanilla nut milk, Santa might just make room on the nice list (We know, we know. You’re already on it!)
This is Christmas done right with a recipe that is vegan, gluten free, grain free, and refined sugar-free. It is always great to have a cutout cookie to decorate individually! For cookie cutters, I used a Christmas tree, candy cane, and gingerbread man – but the opportunities are endless. This recipe makes about 15 cookies, depending on size.
Prep time: 20 minutes
Cook time: 10
Serves: 15 (depending on thickness and size)
Vegan Cut-Out Almond Shortbread Cookies
Ingredients:
- ¾ cup almond flour
- ¼ cup coconut flour
- 2 tablespoons arrowroot starch
- 1 tablespoon coconut butter (softened)
- 2 tablespoons coconut oil (room temperature)
- 3 tablespoons maple syrup
- ¼ cup almond milk
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Directions:
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda and cinnamon.
- Once the dry ingredients are combine, mix in the coconut butter, coconut oil, maple syrup and vanilla extract. Mix until a sticky, even dough is formed
- Place the dough on a sheet of parchment paper. Use cookie cutters (or your own design) to form the cookie shape you are looking for. Place each cookie onto the baking sheet when done.
- Put the tray of cookies in the oven and bake for 10 minutes.
- Remove cookies and let cool before eating or decorating!
Frosting ideas:
For this recipe I used melted chocolate, as well as this vanilla coconut icing recipe:
- 1 can full fat coconut milk
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Just blend the ingredients
