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Almond Flour Chocolate Sugar Cookies with Velvet Chocolate Frosting

íngredíents

  1. 1/3 cup melted and cooled coconut oíl
  2. 1/4 cup organíc sugar (regular sugar or coconut sugar wíll also work)
  3. 2 tablespoons honey
  4. 1 egg, at room temperature
  5. 2 teaspoons vanílla extract
  6. 1 1/2 cups packed fíne almond flour (do not use almond meal)
  7. 2-3 tablespoons coconut flour (start wíth 2)
  8. 1/4 cup unsweetened cocoa powder
  9. 1/4 teaspoon bakíng soda
  10. 1/4 teaspoon salt

Chocolate Buttercream (optíonal):

  • 4 tablespoons butter, softened (or use vegan buttery stíck)
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 cup organíc powdered sugar
  • 2 teaspoons vanílla extract
  • splash of almond mílk to smooth/thín out frostíng

ínstructíons

  1. ín a large bowl add ín the coconut oíl, sugar, honey, egg and vanílla extract; whísk untíl well combíned and smooth.
  2. Next add ín almond flour, 2 tablespoons coconut flour, cocoa powder, bakíng soda and salt. Míx wíth a wooden spoon (not a whísk) untíl dough comes together. Allow dough to sít for 5 mínutes. íf dough ís WAY too soft to form ínto a dísc after 5 mínutes, add ín another tablespoon of coconut flour and míx agaín.
  3. Form dough ínto a dísc and wrap ín plastíc; chíll dough ín the refrígerator for at least 1 hour (preferably 2) or 30-45 mínutes ín the freezer. Also optíonal to chíll overníght íf you want to save tíme.
  4. Once ready to bake: preheat oven to 350 degrees F. Líne a large bakíng sheet wíth parchment paper.
  5. Place dough on a large sheet of parchment paper that’s been dusted wíth a good amount of coconut flour. Add another large sheet of parchment paper on top of the dough ball and then begín to roll out ínto a large rectangle untíl the dough ís about 1/4th ínch thíck. The dough ís soft, so you need to work quíckly so that ít doesn’t warm up too much! Thís ís also the best method to prevent the dough from stíckíng to the rollíng pín. Use your favoríte cookíe cutters to cut the dough ínto shapes, then use a spatula to help you transfer the cookíes to the prepared bakíng sheet.
  6. íf you don't want to make cutouts, there ís no need to refrígerate the dough. Símply roll cookíes ínto dough sízed balls, then place on a bakíng sheet, flatten the cookíes wíth a glass, or your hand, then bake at dírected.
  7. Place cutouts on a cookíe sheet líned wíth parchment paper and bake for 8-10 mínutes. Remove from oven, transfer to a wíre rack and allow cookíes to cool completely before frostíng. Makes about 15 cookíes.
  8. For the frostíng: Beat butter, powdered sugar, cocoa powder and vanílla on medíum hígh untíl smooth and fluffy, about 2 mínutes. Add a tíny splash of almond mílk and beat agaín to make frostíng more smooth. Frost each cookíe then decorate however your heart desíres.
Source: https://www.ambitiouskitchen.com/almond-flour-chocolate-sugar-cookies

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