Hey everyone! Welcome to Day #2 of my Holiday cookie series. I am super excited to be doing this. I know sticking to a diet during the Holiday season can be a nuisance. My goal is to make it a little bit easier for you with this series. Yesterday, I made “sugar” cookies, and the recipe is ALMOST the same as the gingerbread recipe I made the other day, minus the molasses and spices of course.
Sorry about the piping work in advance, I am in no way shape or form a master icing piper. The goal with these was to have fun with them. If you’re only strictly grain or gluten-free, by all means, feel free to use regular royal icing with normal sugar. I used powdered monk fruit sweetener for this to keep it sugar free. It yielded good results, but nothing beats regular royal icing. The sugar-free alternative did have to be worked with SUPER fast because of the fast setting time.
- 1 1/2 cups almond flour
- 3/4 cup tapioca flour
- 3 tablespoons coconut oil, melted
- 1/4 cup maple syrup
- 1 egg yolk
- 1 teaspoon pure vanilla extract or almond extract
- 1/4 teaspoon sea salt