I am a food nerd, I eat basically paleo. That means no sugar, dairy, or gluten. And yes it sucks.
This recipe is easy and delicious. It in no way tastes "heathy".
One tip I have for this recipe is to roll the cookies out thin so they aren't raw.
This recipe is from one of my favorite cook books, "Paleo Baking: at home" by Michelle Rosen author of Paleo Running Momma.
Yields: 12-16 cookies
Ingredients
Cookies:
6 tbsp ghee at room temp (I use palm shortening)
6 tbsp pure maple sugar
1 tsp vanilla extract
1 large egg, at room temp
2 cups blanched almond flour
1/4 cup tapioca flour (I use arrowroot)
1/4 tsp baking soda
1/4 tsp fine sea salt
Icing:
3/4 powdered maple sugar
1 tbsp coconut milk or unsweetened almond milk
1/2 tsp vanilla extract
Prepare the cookies: In a large bowel, cream together the ghee and maple sugar, using an electric hand mixer. Add the vanilla and egg and continue to mix until smooth. Stir or mix in the almond and tapioca flours, baking soda and salt until a dough forms. Gather the dough into a ball and flatten into a disk. Wrap it in plastic wrap, then chill in the refrigerator for 2 hours or overnight
Preheat your oven to 350 F and line a large baking sheet with parchment paper.
Place the dough on a separate sheet of parchment paper and roll out to 1/2 inch thickness. Use cookie cutter to cut your preferred shapes, then place about 1 inch apart on the prepared baking sheet.
Bake for 8 to 10 minutes, or until the cookies begin to turn light brown. Remove from the oven and allow to cool for 5 minutes on the baking sheet, then transfer to wire racks to cool completely.
Repeat the steps with the remaining cookie dough, chilling the dough in between batches if it becomes too sticky.
While the cookies cool, prepare the icing: In a small bowl, whisk all the icing ingredients together and drizzle over the cooled cookies.
Store, loosely cover, at room temperature for the first day, then cover and refrigerate for up to 5 additional days.