COOKIES4 cups almond flour1/4 cup coconut flour1 tsp baking powder 1/2 tsp salt 1 cup butter, softened 1 cup honey2 large eggs zest of one large orange 2 tsp vanilla extract
CHOCOLATE DIP (OPTIONAL)
- 8 ounces unsweetened chocolate, chopped (We use 100% Guittard chocolate)
- 1/4 cup honey
Preheat oven to 325 °F and line several large baking sheets with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder and salt.
In a large bowl, beat butter with honey until light and fluffy, about 2 minutes. Beat in egg, orange zest and vanilla. Beat in almond flour mixture until dough comes together.
Roll cookies into balls and place them on cookie sheets. Bake cookies 12 to 14 minutes, or until set but not browning much around the edges. They will be quite soft still.
In a double boiler, in a glass bowl melt the chocolate and honey until smooth.
Let cookies cool at least 15 minutes before dipping them. Add cookies, one at a time, face up into the melted chocolate so bottom or side is coated. Remove with a fork and place on wax paper lined plate.
This gluten free Christmas cookie recipe was adapted from a recipe by Carolyn