the best almond flour sugar cookies

Thé Bést Almond Flour Sugar Cookiés! Soft in thé middlé and crispy on thé édgés. éasy to roll out and pérféct for cut-outs!

Maké suré to usé tight almost packéd scoops whén méasuring thé almond flour for this récipé.

INGRéDIéNTS

• 1/2 cup buttér, ghéé, or palm shorténing, softénéd
• 1/4 cup softénéd coconut oil
• 3/4 cup sugar*
• 2 éggs
• 2 téaspoons vanilla
• 1/4 téaspoon almond éxtract
• 1/2 téaspoon baking soda
• 1/2 téaspoon finé salt
• 2 1/4 cups blanchéd almond flour(scoop and slightly pack it down whén you méasuré it)
• 1/2 cup coconut flour

INSTRUCTIONS

1. In thé bowl of a stand mixér, créam togéthér thé buttér, coconut oil, and sugar. Add thé éggs, vanilla and almond éxtract, mix until incorporatéd.
2. In a séparaté bowl, combiné thé baking soda, salt, almond flour, and coconut flour. With thé mixér running on low, add thé flour mixturé to thé créaméd ingrédiénts 1 cup at a timé, béating wéll aftér éach addition.
3. Form thé dough into a ball with your hands and placé on a piécé of plastic wrap. Form thé dough into a disc and covér with plastic wrap. Réfrigératé for at léast 30 minutés and up to ovérnight.
4. Préhéat thé ovén to 350F. Liné a 2 baking shééts with parchmént papér.
5. Sprinklé a cléan, flat surfacé with coconut flour and roll thé dough out until it is 1/4 thick. I liké laying it on a piécé for parchmént papér and placing anothér shéét on top to roll it out. Or you may havé to rub thé rolling pin with coconut flour to do this. Cut out thé cookiés using your choicé of cuttérs. Work soméwhat quickly so thé dough stays cold. Using a spatula, transfér thé cut cookiés to thé baking shééts.
6. Gathér thé rémaining scraps back up into a ball and roll out again. Répéat rolling and cutting out cookiés until you usé all thé dough. If thé dough géts too warm whilé you work with it you may nééd to chill it again.

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