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Christmas Almond Cookies with Vegan Coconut Icing
  • 1 1/4 cup all purpose flour
  • 2 cups almond flour
  • 1/2 tsp baking powder
  • 2 Tbsp coconut oil
  • 1/2 cup coconut sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 Tbsp coconut oil
  • 3 Tbsp tapioca starch
  • 2 Tbsp honey or maple syrup
  • 1 tsp vanilla extract
  1. In a bowl mix the soft butter with the sugar with an electric beater to obtain a pale cream

  2. Add the egg and mix

  3. Add the coconut oil and vanilla and mix

  4. In a separate bowl combine the dry ingredients: flour, almond flour, baking powder, salt. Mix.

  5. Gently combine the wet mix with the dry one.

  6. You will obtain a soft dough.

  7. Wrap in parchment paper and refrigerate for 1 hour.

  8. Roll the dough to 1/4 inch thickness and cut out as many cookies as you can with some cookie cutters.

  9. Place the cookies one next to the other on some parchment paper on a baking sheet.

  10. Bake to 350F for 10/12 min. Let the cookies cool down.

  1. In a cup combine all the ingredients: coconut oil, tapioca starch, honey or maple syrup for babies under 12 months, vanilla.

  2. If the icing is too liquid, add increment of 1 teaspoon of tapioca starch.

  1. Decorate the cookies with the icing and as a topping you can use either coconut flakes or dried fruit. I used dried cranberries.