Vegan, Gluten Free, Paleo, Grains Free, Almond Flour Sugar Cookies

Ingredients

1 cup Almond Flour
3 tablespoons Vegan Butter
3 tablespoons Coconut Sugar (or brown sugar)

Optional flavoring ideas

1 teaspoon Vanilla
1 teaspoon All Spices cinnamon or pumpkin spices or ginger
1 tablespoon Grated Orange Zest

Preheat oven to 180°C (350°F). Line a cookie tray with parchment paper. Set aside.
In a medium mixing bowl, beat vegan butter and coconut sugar with an electric beater until fluffy and well incorporated – about 20 seconds on medium speed.
Add in almond flour (and optional flavoring if desired), and using the electric beater again, beat all the ingredients together to form a consistent crumble. Use your hands to gather the dough pieces and form a dough ball.
Place the dough ball in the fridge for 10 minutes to firm up.
Remove the dough from the fridge and place the ball between two pieces of parchment paper. Roll the dough with a rolling pin to the thickness of your choice. The thinner, the faster it cooks, and the crispier/harder they get. I recommend not too thin, or they burn. The best is about half a cm thick.
Peel off the top parchment paper sheet and use a cookie cutter to cut out shapes.
Lift a flat tool (knife, spatula) under the cookie to transfer onto the prepared cookie tray.
Gather the leftover dough, form a ball, and roll again, following the same process. You should be able to form 20 sugar cookies with this recipe.
Bake the cookies in the center of your oven until the sides are slightly golden brown, about 8-12 minutes. If you roll thin cookies, they will bake fast. Otherwise, it can take up to 12 minutes to bake. They will stay slightly soft after 8 minutes, and that is what you want. They harden and crisp when cooling down like all shortbread recipes. Don’t overbake to get them hard in the oven, or they will burn.
Cool down on a cookie rack before decorating with melted vegan dark chocolate, icing sugar, or serve plain.