|1/2 cup butter, softened||1/4 cup coconut oil, melted|
|3/4 cup brown sugar or turbinado||2 eggs|
|2 teaspoon vanilla||1/4 teaspoon almond extract|
|1/2 teaspoon baking soda||1/2 teaspoon fine salt|
|2 1/4 cup almond flour||1/2 cup coconut flour|
- In the bowl using a mixer cream together the butter, coconut oil, and brown sugar. Add the eggs, vanilla and almond extract, mix completely.
- In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
- Form the dough into a ball and place on plastic wrap. Press the dough into a disc and cover with plastic wrap. Refrigerate for 30 minutes to an hour.
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
- Sprinkle a clean, flat surface & rolling pin with flour (coconut, arrowroot, or tapioca) and roll the dough out until it is 1/4″ thick. Cut out the cookies using your choice of cutters. Using a spatula, transfer the cut cookies to the baking sheets.
- Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough.
- Bake the cookies for 13-15 minutes, until lightly golden. These cookies need to bake longer than typical sugar cookies. They will stay soft and just get a little crispy, which is just what you want! Cool on a baking sheet for 5 minutes then transfer to a wire rack. Once completely cool, you may frost.