Almond Flour Sugar Cookies

Guys, these sugar cookies sure BEET the socks of my taste buds! I'm sorry, I couldn't resist.

These guys are made with almond flour, coconut oil and honey. So, they're grain and refined sugar free. Can't BEET it right? Okay, I'm done. I hope? 

But seriously, they're delish. And, they have the simplest ingredients so get going you'll still have time before the sun goes down to whip these up! 

FOR THE COOKIES:

  • 2C Fine Almond Flour
  • 1/4C Coconut Oil, softened (don't let it melt!)
  • 1/4C Raw Unfiltered Honey
  • 1/2t almond extract
  • 1/2t vanilla extract
  • 1/4t fine sea salt

FOR THE ICING:

  • 2T coconut oil, softened
  • 2T Raw unfiltered honey
  • 1/2t Vanilla
  • Dash of Fine Sea Salt
  • 1/8t beet juice (if you want pink/red)

DIRECTIONS:

Preheat the oven to 350 degrees farenheit. In a medium sized bowl mix coconut oil through sea salt together until well combined. Now you believe me, easy right? 

If you're looking to make shapes like I did you can put the dough in the fridge for about 25 minutes and that will make rolling easier. Or, you use as is as and press the dough to the desired shape until about each cookie is roughly 1/4" thick. 

Bake for about 8 minutes, keep you eye on them the edges cook quickly! Once done, cool completely on a wire rack about 15 minutes. 

For the icing, if you want colored icing boil one small beet in a saucepan and then let sit in the water for at least 10 minutes. This will get the water nice and red. While this is working, combine all ingredients coconut oil through sea salt. If you're going with plain colored, once the cookies are cooled you're all set to ice. To make pink/red add small drops of beet juice a little at a time and mix as you go. You can also use a small slice of the beet to saturate the icing. Continue this process until you've got your desired color!

Last but not least... Eat Up! And, Happy Valentine's Day friends!