By: Susan Joy | The JOYful Table
Serves: 24 cookies | Prep Time: 00:25 | Cooking Time: 00:08
Christmas cookies free from wheat, gluten, soy, nuts, eggs, refined sugars and dairy (ghee used), with a yummy shortbread flavour. A great Christmas treat option for children with allergies.
3/4 cup coconut flour
1/3 cup arrowroot flour
1/4 tsp pink Himalayan salt, fine
1/3 cup ghee
1/3 cup maple syrup, 100%
1/2 tsp vanilla extract (organic)
Preheat oven to 160c. Line 2 baking trays with baking paper.
To a food process add coconut flour, arrowroot and salt. Process for 10-15 seconds to mix and make a finer texture. Add ghee, maple syrup and vanilla and process until mixture comes together. Scrape down sides and blend again for a further 10 seconds (allow to sit a few minutes before removing, coconut flour absorbs moisture).
Place dough between 2 sheets of baking paper and roll out to approximately 3 – 6mm (1/8-1/4in) thickness. Use cookie cutters to cut into shapes. Lift shapes onto the lined trays using a wide metal icing spatula (if dough is a bit sticky, dust the spatula with a little arrowroot flour to help the shapes slide off without sticking). Re-roll the scraps and finish cutting the remaining shapes. The number of cookies may vary depending on the size of the cutters.
Bake for approximately 8-10 minutes or until the cookies are firm and have a slight change in colour. Turn trays once during cooking. The baking time may vary depending on the size and thickness of cookies.
Allow to cool on trays. Store in an airtight container in the fridge but allow to come to room temperature before serving.
(You may like to decorate with one of my coconut milk glaze recipes in my cookbook or drizzle with melted organic dairy free chocolate).
Article supplied with thanks to The JOYful Table.
About the Author: Susan Joy is author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and well being.