MAKES 18 COOKIES
Ingredients
• 2¼ cups almond flour
• 4 tablespoons coconut flour
• ¾ cup palm sugar
• ¼ teaspoon salt
• 16 tablespoons coconut oil, cut into ½-inch pieces and slightly softened
• 2 tablespoons coconut milk
• 1 teaspoon tapioca flour
• 2 teaspoons vanilla extract
Preparation
1. Place palm sugar in food processor and grind until superfine. Remove from processor and set aside in a bowl.
2. Whisk flour, palm sugar, tapioca flour, and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the coconut oil into the flour mixture one piece at a time. Continue to beat the flour-coconut oil mixture until it looks crumbly and slightly wet.
3. Beat in the coconut milk and vanilla until the dough begins to form large clumps (about 30 seconds). Knead the dough in the bowl by hand a few times until it forms a large cohesive mass.
4. Transfer the dough to a clean counter and divide into two even pieces. Press each piece into a four-inch disc, wrap tightly in plastic wrap, and refrigerate until the dough is firm yet malleable (about 30 minutes).
5. Working with one piece of dough at a time, roll the dough out between two large sheets of parchment paper to an even quarter-inch thickness. With the dough sandwiched between the parchments, slide it onto a baking sheet and refrigerate until firm (about 10 minutes).
6. Adjust an oven rack to the middle position and heat the oven to 375°F. Line two baking sheets with parchment paper.
7. Working with one sheet of dough at a time, remove the top piece of parchment and stamp out cookies using cookie cutters. Transfer the cookies to the prepared baking sheet with a thin metal spatula, spaced about one inch apart.
8. Bake the cookies one sheet at a time until light golden brown (about 10 minutes), rotating the baking sheets halfway through baking. Let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely before decorating as desired. Repeat with the remaining dough using freshly lined baking sheets.
DECORATING GLAZES: Use your favorite paleo jams (see Fruit Jam Recipe, page 221) as a glaze to decorate, or pipe non-dairy dark, milk, or white cacao nibs. Cacao decorating glaze can be made smooth by adding a small amount of coconut oil and coconut milk while heating to reach desired consistency. Heat cacao nibs in microwave, stirring every 30 seconds until smooth.
