Gluten-Free Protein-Rich Cuttable Cookies

Oh, I found these cookies hidden in my archive from last Christmas. I ate them but forgot to share. However, for you, they don’t have to wait till the next Christmas to be in your cookie jars. Everyday should be celebrated with soft and warm sweet cookies.

These cookies are perfect for any occasion. Valentine’s Day is around the corner and I am thinking to bake some for Zara to share with her little friends.

Made with protein-rich almond flour, healthy fat coconut flour, and all natural sweeteners maple syrup and blackstrap molasses, these cookies are surprisingly nutritious while their flavors are delicious and gluten-free.

Leave me a comment if you get a chance to try them. Have a beautiful day!

Gluten-Free Protein-Rich Cuttable Gingerbread

Serve: 16 cookies
Prep Time: 10 minutes + 30 minutes
Cook Time: 10 minutes

1 1/4 cup blanched almond meal/flour
1/4 cup coconut flour
1/4 tsp baking soda
1/2 tsp cinnamon
2 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp of salt
1/4 cup raw cane sugar
2 tbsp maple syrup
1 tbsp molasses
2 tbsp coconut oil, melted
1 egg

Combine all of the ingredients in a medium bowl, and mix until a thick dough is formed. Form dough into a ball. Chill the dough for at least 30 minutes in the fridge, to make sure it’s nice and firm before scooping.

Preheat the oven to 350F degree. Line a baking sheet with parchment paper.

Take dough out of the fridge. To make a round cookie, drop the dough by rounded tablespoons onto a baking sheet lined with parchment paper. Use a wet fork to flatten each dough into desired cookie thickness. To use dough to cut shapes, roll dough, into desired thickness, with a rolling pin (I find it easy to roll without any sticking to rolling pin if lay a ceramic wrap on top of the batter) and use your choice of cookie cutter shape for the cookies.

Bake for 8-10 minutes, until firm around the edges or lightly golden brown, but still soft in the center.

Allow to cool in baking sheet for 10 minutes and transfer to a wire rack to cool completely before serving.

Gluten-Free Protein-Rich Cuttable Sugar Cookie

adapted from Primal Palate

Serve: 28 – 30 cookies
Prep Time: 10 minutes + 30 minutes
Cook Time: 10 minutes

1 1/2 cup coconut flour
1 cup tapioca flour
1/2 cup blanched almond flour
2 tsp baking powder
1/2 tsp salt
1/2 cup raw cane sugar
2 tsp pure vanilla extract
4 eggs
1/3 cup coconut oil, melted

In a large mixing bowl, add the coconut flour, tapioca flour, baking powder, salt, and raw cane sugar. Stir to combine all ingredients evenly.

In a small mixing bowl, whisk together eggs, vanilla extract, and coconut oil

Pour the egg mixtures into the dry ingredients and blend with a spatula until smooth. Form dough into a ball and chill the dough for 30 minutes in the fridge, to make sure it’s nice and firm before scooping.

Preheat the oven to bake at 350F degree, and line a baking sheet with parchment paper.

Take dough out of the fridge. To make a round cookie, drop dough by rounded tablespoons onto a baking sheet lined with parchment paper. Use a wet fork to flatten each dough into desired cookie thickness. To use dough for cutting shapes, roll dough, into desired thickness, with a rolling pin (I find it easy to roll without any sticking to rolling pin if lay a plastic wrap on top of dough) and use your choice of cookie cutter shape for the cookies.

Bake for 8-10 minutes, until slightly golden brown on the bottom

Allow to cool in baking sheet for 5 minutes, before transferring to a wire rack to cool completely before serving.

Gluten-Free Protein-Rich Orange Cresent Cookies

adapted from Paleo Crumbs

Serve: 28 – 30 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes

2 cup almond meal
2/3 cup coconut flour
3 tbsp tapioca flour
1/2 tsp baking soda
1 tsp salt
1/4 cup raw cane sugar
1 orange zest
2 whole egg
3 tbsp coconut oil, melted
2 tsp vanilla extract
1/3 raw honey

Preheat the oven to bake at 350F degree, and line a baking sheet with parchment paper.

In a large mixing bowl, add the coconut flour, tapioca flour, baking soda, salt, raw cane sugar, and orange zest. Stir to combine all ingredients evenly.

In a small mixing bowl, whisk together eggs, vanilla extract, honey and coconut oil.

Pour the egg mixtures into the dry ingredients and blend with a spatula until smooth. Form dough into a big ball. Take a small amount of dough, and roll into a small log. Place small log on lined baking tray, and form it into a “smile” shape. Repeat until all your dough is used up.

Bake for 8-10 minutes, or until slightly golden on the bottom. Let cool on pan for 5 minutes, before transferring to a wire rack to cool completely before serving.