1/3 cup melted and cooled coconut oil
1/4 cup organic cane sugar (regular sugar or coconut sugar will also work)
2 tablespoons honey
1 egg, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups packed fine almond flour (do not use almond meal)
3 tablespoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Vanilla Buttercream (optional):
4 tablespoons butter, softened
3/4 cup organic powdered sugar
1 1/2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2. In the bowl of a food processor, add in coconut oil, sugar, honey, egg, vanilla and almond extract. Process for 20-30 seconds until well combined.
Next, add in almond flour, coconut flour, baking soda and salt. Process until a dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest!
3. Next use your hands to roll dough into golf sized balls. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand or use the bottom of a glass to flatten.
4. Bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 15 cookies.
For the frosting: Beat butter, powdered sugar and vanilla on high until smooth and fluffy, about 2 minutes. Frost each cookie then decorate however your heart desires.