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Holiday Cookies [Gluten-Free]
From The Gluten-Free Almond Flour Cookbook, by Elena Amsterdam

Use stars, trees, hearts, and other cookie-cutter shapes to make these the perfect treat for any holiday. Decorate with dried fruit or sprinkles.


2-1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 cup grapeseed oil
1/4 cup agave nectar
1 tablespoon vanilla extract


Preheat the oven to 350F (175C). Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond flour and salt. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Place the dough in the freezer for 1 hour. Roll out the dough to 1/2-inch thickness between 2 sheets of parchment paper. If the dough is sticky, dust it with almond flour. Remove the top piece of parchment paper and cut out the cookies with a holiday cookie cutter, dipping it in cold water after cutting each cookie to prevent sticking. Transfer the cookies onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 7 to 10 minutes, until lightly golden. Let the cookies cool on the baking sheets for 1 hour, then serve.

Yield: Makes 24 Cookies
Sweetness: Medium

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