This recipe is great for parties, luncheons, or just a fun treat to make with your kiddos.
They are VERY easy to make and not time-consuming either.
They are a huge hit to every event I bring them to!
INGREDIENTS: –
2 ½ cups blanched almond flour
1 scoop of vanilla whey protein powder
½ cup grass-fed salted butter, cut into pieces
¼ cup raw honey or agave nectar
1 tablespoon vanilla extract
1 teaspoon of cinnamon
White Frosting
Ingredients:
1/2 cup of palm shortening
1/4 cup of Grade B Maple Syrup
2 teaspoons of vanilla extract
2 teaspoons of coconut flour or shredded unsweetened coconut
2 Tablespoons of almond flour
2 Tablespoons of coconut oil – melted
pinch of salt
For cookies….
Directions:
In a food processor, place almond flour and protein powder pulse briefly.
Add butter, honey, cinnamon and vanilla and pulse until ingredients are well blended.
Separate dough into 2 balls and place each on a piece of parchment paper. Cover each ball of dough with another piece of parchment paper and roll out to ⅛ inch thickness.
Place in freezer for 30 minutes.
Using a 2 inch round cookie cutter
Bake at 350° for 5-7 minutes
Cool and Top with Vanilla Frosting
For White Frosting….
Directions
Place all the ingredients, except the coconut oil, in a medium bowl, and use a hand mixer to blend until fully combined.
With the mixer on low, slowly add the coconut oil, blending until completely smooth.
Let it soften a bit at room temperature and fluff it up with a hand mixer before using and then top onto butter cookies with a rubber scraper.
Frosting can be stored in the refrigerator up to a week.
Enjoy!
Fit Chic