Marble Leaf Sugar Cookies
The most gorgeous cookies, made completely gluten and dairy free! These are so incredibly soft and as eye catching as they are, they taste even better!
15 minutes
12 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 73 |
| Fat: | 6 g |
| Carbohydrates: | 4 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 40 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- .25 cup.25 cup.25 cup Unsweetened Cashew Butter, Or butter
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil, Soft
- 6 Tbsp6 Tbsp6 Tbsp Swerve Granular (sugar substitute), Or organic cane sugar
- 1 whole1 whole1 whole Egg
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup Almond Flour, +2 tbsp
- .25 cup.25 cup.25 cup Coconut Flour
- .25 tsp.25 tsp.25 tsp Baking Soda
- 1 whole1 whole1 whole Artificial Dye-Free Food Coloring, In red, yellow, orange, green
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Whip your cashew butter, coconut oil, and sugar together
- Then add egg & extracts and whip until combined
- Add in your dry ingredients while slowing mixing
- Form the dough into a 4 balls and refrigerate for 30 min
- Working one ball at a time, add your natural colorant until color is even
- Dust a surface with coconut flour and roll your doughs out
- Lightly combine your colors together so that they're combined but not too much or all the color with bleed to a brown
- Use leaf cookie cutters to shape
- Bake at 325 for 12 min, allow to cool on pan 3-4 min, then move to a cooling rack
- Enjoy!
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