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Halloween Cookies from The Spunky Coconut
Ingredients
- Bake at 350
- Add to bowl:
- 1/2 cup ghee, grapeseed oil, or coconut oil, liquified
- 1/4 cup plus 2 tbsp honey or agave
- 1/2 cup applesauce (with no added sugar)
- 2 tbsp chia seed meal (I grind my seeds in coffee grinder or Magic Bullet. Two tbsp meal is equal to about one tbsp seeds)
- 1 tsp vanilla
- Beat with electric mixer.
- Add:
- 2/3 cup tapioca flour
- 2/3 cup almond meal flour (I use Bob’s Red Mill)
- 2/3 cup coconut flour, sifted
- Beat again with electric mixer.
- Roll out on unbleached parchment paper, flouring the top of the dough as needed so the rolling pin doesn’t stick.
- Roll the dough one quarter to one half inch thick.
- The cookie cutter kit is made so that you can lock the shapes (ghost, pumpkin, cat, owl) into the frame. However, this dough sticks to the cookie cutter when the metal cutouts are attached. It’s best to hold the tiny metal Halloween cutouts (ghost, pumpkin, cat, owl) with your fingers as a separate cookie cutter, rather than put them in the frame.
- Jiggling the cookie cutters on the rolled out dough will also make it easier.
- You will need one backside (without the cutout shape) and one front (with the cutout shape) for each cookie.
- Gently transfer the cookies to a cookie sheet lined with unbleached parchment paper.
- Bake on 350 for about 12 minutes.
- Cool on wire racks.
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