Frosted Coconut Cookies

Makes 12 large cookies

Ingredients:

Dry ingredients

• 1-¼ cup King Arthur Flour Gluten-Free All-Purpose Baking Mix

• 1 cup Bob’s Red Mill Almond Flour

• ¼ cup tigernut flour

• Pinch Redmond Real Salt

• Pinch of baking soda

Wet ingredients

• 2 Tbsp. Nutiva Buttery Coconut Oil

• 2 Tbsp. maple syrup

• 2 Tbsp. Nutiva Coconut Sugar

• ¼ tsp. vanilla extract

• 1 large organic egg

Frosting

• 1 pkg. Pamela’s Gluten-Free Frosting Mix (vanilla or chocolate)

• 2 Tbsp. plus 1 tsp. water

• 8 Tbsp. Nutiva Refined Coconut Oil

• Color Kitchen Party Colors

Toppings (optional)

• Confetti sprinkles

• Enjoy Life Chocolate Chips

• Shredded Coconut

Instructions:

1. Preheat oven to 350 degrees F. Line baking tray with parchment paper.
2. In large bowl, whisk together dry ingredients until well combined.
3. Melt coconut oil in microwave; combine with other wet ingredients in Vitamix (or large bowl); blend wet ingredients until smooth.
4. Pour wet ingredients into dry ingredients bowl and mix until dough forms; place dough in zipper-lock bag and freeze for 10 minutes.
5. Roll dough to ¼” thickness and use cookie cutters to cut out shapes; arrange on baking tray.
6. Bake cookies 6-8 minutes or until golden brown; cool on rack for 30 minutes.
7. Follow package directions to make frosting; frost and decorate cookies.