Snowflake Cookies (Gluten-Free)

These festive holiday cookies are so simple, delicious, and made with some of my favorite Now Foods pantry staples! If you have a nut allergy, you could substitute the almond flour with all-purpose gluten-free flour, coconut flour, or white whole wheat flour if not gluten-free. I love using either dark brown sugar or date sugar when making sweets. To make these vegan, simply swap the butter out with your favorite dairy-free alternative and use a flax egg (i.e. 1 Tbsp ground flaxseed + 3 Tbsp water) in place of the chicken egg.

Ingredients:

1 ½ cups almond flour

¼ cup brown sugar (or date sugar)

¼ cup butter, room temperature

1 egg

½ tsp vanilla extract

½ tsp baking soda

pinch of salt

Directions:

1. Add all ingredients together in a mixing bowl and beat with an electric beater until well combined. Use hands to form a dough ball. Refrigerate for at least 30 minutes to allow dough to firm up.

2. Remove dough from fridge and place ball between two pieces of parchment paper. Roll with a rolling pin (or simply use your hands) until about ¼ inch thick. Use your cookie cutter to cut out shapes and transfer using a flat spatula to your cookie sheet.

3. Preheat oven to 350° F, and bake for 8-10 minutes. After allowing the cookies to cool, decorate with whatever frosting or sprinkles you’d like!

Note: If you have a nut allergy, you could sub with all-purpose gluten-free flour, coconut flour, or white whole wheat flour if not gluten-free.

DISCLAIMER: This post was developed in sponsored partnership with Now Foods, however, as always, all opinions are genuine.