I guess I consider myself not a cookie kind of guy.
Since I was a kid, while my sisters would all line up for the first batch of fresh cookies out of the oven, I couldn’t have cared less.
Sure, I would put up a pretty good fight for a second serving of vanilla ice-cream; but cookies? Nah.
Don’t get me wrong I appreciate an oatmeal chocolate chip cookie just as much as the next guy but I’m not one of those people that goes crazy over cookies.
Still, for someone who’s not a cookie-holic I have to admit that I have a fair amount of cookie recipes on my blog.
Nothing crazy, but still you would need more than one hand to add it all up: Chocolate chunk, almond butter, gingerbread, thumbprint, stick, hazelnut, and shortbread, just to name a few.
Still, I would have never thought I would post a recipe for sugar cookies in my entire life.
Why you might ask?
First off, because I’ve never been a fan of cut out cookies. Not my thing.
On top of that, in my mind sugar cookies are something moms do with their girls every year for Christmas. Not dude food.
But you know how they say: a wise man changes his mind, a fool never will.
And since I consider myself a wise man, I made cut out sugar cookies.
Except that I made ‘em gluten-free, grain-free, and even paleo-friendly.
These are some very delicious cookies soft with a bit of crunch and not too sweet. The almond flour+coconut flour combo works perfectly.
They are great for cookie-cutting and decorating or anytime you feel festive.
They made me change my mind about sugar cookies, and that’s already something!
Almond Flour Coconut Sugar Cookies Print this recipe!
Adapted, just a little, from MeaningfulEats
Makes about 45 cookies
½ cup / 4 oz / 113 gr butter, softened
¼ cup / 1.8 oz / 52 gr coconut oil, at room temperature
¾ cup / 5.3 oz / 150 gr granulated sweetener (I used coconut sugar)
2 eggs, at room temperature
2 teaspoons vanilla extract
2 ¼ cups almond flour (I used Bob’s Red Mill)
½ cup coconut flour (I used Bob’s Red Mill)
½ teaspoon baking soda
½ teaspoon fine grain salt
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a wooden spoon), cream the butter, coconut oil, and sugar until lightened and fluffy, about 5 minutes.
Add eggs, one at a time, and vanilla extract and mix until incorporated.
In a separate bowl whisk almond flour, coconut flour, baking soda, and salt.
Add dry ingredients to the wet ingredients, one cup at a time, mixing well after each addition until a dough form.
Form the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes, up to overnight.
Preheat the oven to 350°F (175°C) and place a rack in the middle. Line 2 baking sheets with parchment paper and set aside.
Roll the dough on a flat surface sprinkled with coconut flour until about ¼-inch thick.
Working quickly, cut cookies with cookies cutters and place on the lined baking sheets.
Bake for 14-15 minutes, until lightly golden. When you reach the 10 minutes mark keep an eye on the oven, and make sure they don't burn.
Let cool on the baking sheet for 2 minutes before transferring — with the help of a spatula — to a cooling rack.
Store in an airtight container up to two weeks.
One cookie yields 79 calories, 6 grams of fat, 5 grams of carbs, and 2 grams of protein.