Have I got a gift for you! Grain-free slice and bake cookies! When I put the final touches on this recipe, I was so excited I could barely wait to share it with you.

You can mix in nuts, dried fruit, or small chocolate chunks to make different versions of this grain free slice and bake cookies. It's also a versatile recipe. You can roll it up, chill it, and slice as you need, or shape into a disk, roll out, and cut with cookie cutters.

The kids and I had fun mixing, rolling, slicing and baking this weekend. We drizzled some with chocolate, dunked a few, and left some plain. You can mix in nuts, dried fruit, or small chocolate chunks to make different versions of this versatile cookie. You can roll it up, chill it, and slice as needed, or shape it into a disk, roll it out, and cut with cookie cutters. I never thought it would be possible!

You can mix in nuts, dried fruit, or small chocolate chunks to make different versions of this grain free slice and bake cookies. It's also a versatile recipe. You can roll it up, chill it, and slice as you need, or shape into a disk, roll out, and cut with cookie cutters.

Makes about 2 dozen cookies

Slice and Bake, or Cut Out Cookies (Grain Free, Gluten Free, Paleo)
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Ingredients

    For the dough:
  • 2 cups almond meal (ground almonds)
  • 2 tablespoons coconut flour
  • 1/2 cup organic maple sugar or whole cane sugar or sucanat
  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen )
  • 1 teaspoon arrowroot
  • 1/2 teaspoon Celtic sea salt
  • 1 stick unsalted butter, cold, cut into tablespoons

Instructions

  1. Place almond meal, coconut flour, whole cane sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball.
  2. For roll-out cookies:
  3. Form dough into a 9-inch flat disk. Wrap tightly (I like to use a layer of parchment paper and then plastic wrap). Refrigerate for 1 hour. Preheat oven to 350 degrees F and adjust rack to middle position. Dust a large surface with a bit of arrowroot and roll out to 1/4-inch thick. Cut with cookie cutters and transfer cookies to a baking sheet lined with parchment paper. Bake for 9-10 minutes, until just turning golden brown on the edges. Cool completely before serving.
  4. For slice-and-bake cookies:
  5. Form dough into a 12" log and wrap tightly (I like to use a layer of parchment paper and then plastic wrap). Refrigerate for 1 hour. Preheat oven to 350 degrees F and adjust rack to middle position. Slice dough into 1/4" thick slices and place each cookie on a baking sheet lined with parchment paper. Bake for 9-10 minutes, until just golden brown on the edges. Cool completely before serving. Drizzle with melted chocolate if desired.

Nutrition

Calories

1135.48 cal

Fat

98.14 g

Carbs

42.4 g

Protein

40.49 g
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