Yields about 2 dozen
1 3/4 cups cassava flour
1 cup coconut sugar
2/3 cup softened coconut oil or butter
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350°F.
In a large bowl, beat the butter on high with a hand mixer until creamy. Add the coconut sugar, baking soda, and salt, and beat once more until combined, scraping the sides to mix well. Beat in the egg and vanilla.
Add the flour and mix with a rubber spatula until mostly combined, then finish mixing with the hand mixer.
Carefully roll it out to 1/4″ thickness with a rolling pin. Use cookie cutters to cut out festive shapes, then use a spatula to carefully transfer them to a parchment-lined baking sheet.
Space cookies 1-2″ apart before baking on the top rack for 10-12 minutes, until edges become lightly golden.
Meanwhile, repeat cookie cutting process with remaining dough by combining dough scraps into a ball and rolling it back out. Bake remaining cookies.
Allow cookies to cool before transferring them to a serving dish.
Recipe crafted by Thriving Health