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I whipped up these Valentine's Day Grain Free Sugar Cookies while hunting for a better way to celebrate with my loved ones. By mixing almond and coconut flours together, you get cookies with an amazing chew on the outside and a delightfully tender center. Everyone's always shocked when I tell them there's no grain - they taste and feel just like the regular sugar cookies we all grew up with.
A Mouthwatering Option
The beauty of these cookies lies in how they deliver all the fun of traditional sugar cookies without any gluten. Almond flour brings this wonderful nutty flavor while coconut flour creates that signature cookie feel we all want. My friends who eat regular cookies actually ask for these by name, they're that fantastic.
Time For Our Supplies
You'll need these items for your batch:
- Super fine ground almond flour
- A small amount of coconut flour
- Grass fed butter at room temperature
- Coconut oil
- A blend of sugar with baking stevia
- Real vanilla extract
Don't skimp on that almond flour – the extra-fine stuff really changes everything.
Working The Kitchen Wonder
Mix your butter with the sweeteners, coconut oil, egg and vanilla until it's all nice and smooth. Your dough needs to rest cold for at least an hour, but honestly, I usually fix it the evening before for the best outcome.
When baking time comes, flatten the dough between two sheets of parchment paper to about 1/4 inch. This stops it from sticking everywhere. Cut out whatever shapes you want, then bake at 350°F until you see a bit of gold around the edges, somewhere between 10 and 13 minutes.
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Adding The Pretty Touch
Decorating is the most fun part for me. Sometimes I'll coat them in pink-colored white chocolate for Valentine's Day. Other times I'll add fun sprinkles or whip up a tasty cream cheese frosting using Greek yogurt and honey. You can go wild with ideas and turn each batch into something special.
Not Just For February
These treats shine on Valentine's Day but work great all year long. I switch up the cookie cutters based on what we're celebrating. My little ones love picking shapes and decorations, which makes every batch feel extra personal.
A Smarter Sweet Choice
For topping them, I mix cream cheese with Greek yogurt, honey and vanilla. Just a tiny bit of pink food color makes them look festive. This lighter cream cheese frosting goes so well with the buttery cookies and adds exactly the sweetness you want.
Storing Your Goodies
They'll stay good about three days if you keep them in something airtight at room temp. If you've topped them with frosting, better put them in the fridge. They freeze really well too, just wait until they're totally cooled down first. I usually make twice as many and freeze half for when friends drop by unexpectedly.
Making Family Moments
These cookies have turned into a big tradition at our house. The kids can't wait to help cut shapes and dress up each cookie. There's something truly special about hanging out together in the kitchen making these treats that everyone can munch on no matter what foods they normally avoid.
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Frequently Asked Questions
- → Why should I chill the dough?
Cool dough is easier to roll and cut since the fats in it harden up. It also keeps cookies from spreading too much when baking.
- → Are these cookies freezer-friendly?
Yes! Just freeze them unfrosted for up to three months. Let thaw fully before decorating with the chocolate glaze.
- → Why mix almond and coconut flour?
Almond flour gives that chewy feel, while coconut flour soaks up extra moisture. Together, they mimic classic sugar cookie texture.
- → What’s the point of using parchment paper?
This type of dough is sticky. Rolling between parchment keeps it manageable without extra flour, which could dry things out.
- → How can I tell when they’re baked?
Look for barely golden edges. Letting them cool on the sheet will firm them up even more.