No-Flour, Low-Sugar Classic Rollout Cookies
These cookies have an almost shortbread quality and work great as a base for decorating for any occasion!
Servings Prep Time
10-12cookies 5minutes
Cook Time
12-15minutes
Servings Prep Time
10-12cookies 5minutes
Cook Time
12-15minutes
Ingredients
Cookie dough
Icing
Instructions
Make the cookie dough
  1. Preheat your oven to 350 degrees.
  2. In a bowl, “cream” together butter and both sweeteners. (NOTE: It won’t cream the way real sugar does. The butter will get clumpy but as long as it’s all incorporated together, it’s fine). Using a hand or stand mixer, beat in the egg and the vanilla extract.
  3. In a separate bowl, sift together the almond flour, coconut flour, salt and baking soda.
  4. Add went ingredients to dry and mix thoroughly, making sure to break up any clumps in the flours. (Both almond and coconut flour clump easily.)
  5. Refrigerate dough for at least an hour before rolling out on a floured surface (or between sheets of wax paper). Using your favorite cookie cutters, cut the dough into shapes and transfer to a parchment lined cookie sheet. Bake at 350 degrees for 12-15 minutes or until edges of cookies start to brown.
  6. Cool completely before decorating. Handle with care! These are more fragile than cookies made with white flour.
Make the icing
  1. Add confectioner’s sweetener to a bowl and add vanilla extract. Add one tablespoon of milk and stir. If that’s too thick, slowly add remaining tablespoon of milk, stopping when you reach your desired consistency. Refrigerate about 20 minutes before icing cookies. Soft icing will set on the cooled cookies.