These festive frosted sugar cookies are a gluten free, healthier alternative to a childhood favorite!
2 Cups almond flour
1/4 Cup coconut flour
1/3 Cup monkfruit sweetener
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 Cup liquid coconut oil
2 tablespoon syrup (maple syrup or sugar free syrup works)
2 teaspoons vanilla extract
Buttercream Frosting Ingredients
1/2 Cup soften butter (must be room temperature)
1 Cup powdered sugar (or powdered monkfruit sweetener for a low carb option)
1 tsp vanilla (clear vanilla extract is preferred, but regular works as well)
Preheat your oven to 350F and set aside a greased or parchment lined baking sheet.
Add the dry cookie ingredients to a large bowl and whisk until combined.
Add the wet cookie ingredients to the bowl with the dry ingredients. Fold the wet ingredients in with the dry ingredients to form an even dough.
Using an ice cream scooper or table spoon, scoop 1" sized dough balls. Roll the dough in your hands to form a smooth ball and then flatten to create a disk shape. Repeat with all of the cookie dough and place the cookies on the baking sheet about 2" apart.
Bake for 9-11 minutes or until the edges are just golden. Allow the cookies to cool completely before eating (they need to cool to firm up).
While the cookies cool, prepare the frosting. Using an electric mixer (or whisk if you are ready for an arm workout!), whisk the room temperature butter until it's fluffy white and nearly doubled in size, about 2 minutes. Then, gradually add in the powdered sugar and whisk until fully incorporated and fluffy. Add in the vanilla extract and whisk until you have a fluffy, creamy buttercream frosting.
Once the cookies have cooled, spread the frosting over each cookie and top with festive sprinkles.
Storage: store in an airtight container in the fridge for up to 7 days or on the counter for up to 2 days.