For an avid baker like myself, there's quite literally no better time of year than December. Not that I can't get away with baking all the time during the other 11 months, December just feels like the right time to share it all.
Since my era of unrestricted white flour, white sugar and butter has come to an end I've been presented with the challenge of recreating all the favorites. So far, the recreations include: almond butter cookies, cranberry orange pistachio biscotti, oatmeal raisin cookies, peanut butter cookies, pecan butter cookies, tahini cookies, and a vegan version of these. Many more are in the recipe testing stages.
2/3 cup almond flour
2/3 cup sorghum flour
1/3 cup + 1 tablespoon arrowroot flour
1/2 teaspoon baking powder
1 pinch salt
3 tablespoon raw honey or maple syrup
1/3 cup coconut oil
2 teaspoon vanilla extract
melted coconut butter
Cream together coconut oil and raw honey or maple syrup until smooth. Beat in egg and vanilla until incorporated.
Begin to stir in all remaining ingredients until a dough forms. If too sticky to handle, add more sorghum flour. Once the ball of dough has formed, flatten into a disk and wrap in saran or wax paper. Chill for 1 hour.
Preheat oven to 350°F. Cut 2 sheets of wax paper to roll out dough between. Divide disk in half, placing one of the halves back in the fridge while working with the other.
Sprinkle the dough you're rolling out with sorghum and roll out to about 1/4" thick. Use cut-outs and transfer shapes onto lined baking sheets. Bake for 8-10 minutes.
Once cooled, make frosting if desired by whisking all ingredients together until smooth and piping onto cookies. If frosting, let sit at least 12 hours to set before storing. Keep up to 1 week.