Almond Flour Cutout Cookies with Honey Cashew Frosting
Soft and tender almond flour cookies with a hint of sweetness, perfect for rolling, cutting, and decorating with a shiny honey cashew frosting. These festive cookies are SCD-friendly and bring a classic holiday touch to your table.
Ingredients
Almond Flour Cutout Cookies
- 2 cups almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¼ cup honey
- 3 tbsp butter - melted
- ½ tsp vanilla
Honey Cashew Butter Frosting
- 2 tbsp butter at room temperature
- 2 tbsp cashew butter
- ¼ cup honey
- 1 tsp vanilla
- 1 tbsp almond milk (you can use whatever kind of milk you like)
Instructions
Almond Flour Cutout Cookies
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Add dry ingredients to mixing bowl and combine
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Add honey and melted butter to mixing bowl and combine well
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Whisk in egg and vanilla
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Add wet mixture to dry ingredients and stir to completely incorporate the almond flour
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Form dough into a ball and refrigerate for at least an hour
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When dough is chilled remove from refrigerator and preheat oven to 350℉/180℃
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Line baking sheet with parchment paper or silicone liner
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Place dough on parchment paper and cover with another sheet
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Press dough with hands to flatten as much as you can
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Use a rolling pin to roll dough to about a ¼-inch thick (6.25mm)
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Cut out cookies into desired shapes and place on lined baking sheet
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Reform leftover dough and roll out agin to cut out
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Form leftover dough into cookie-shaped rounds
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Bake for 7 - 8 minutes until cookies are cooked though and not raw in the center
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Cool on pan for 10 minutes and then move to wire cooloing rack to cool the rest of the way
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Frost once cooled completely
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Chill frosted cookies to get he frosting to firm up (but it will still be sticky)
Honey Cashew Cookie Frosting
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Add all frosting ingredients to mixing bowl
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Start beating on low speed to just combine and then increase speed to whip the frosting into a smooth consistency
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Dip cookies in frosting or use a spatula to spread over cookies