Dairy and Gluten-Free Cutout Cookies

This recipe is less sweet than the sugar cookies but still very tasty!

2 1/2 cups almond flour
2 tsp arrowroot powder
1/4 cup agave nectar or raw honey
1 pasture egg
2 tsp coconut oil, melted
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt

Using a mixer combine the agave nectar or honey, egg, coconut oil and vanilla extract.
Add the almond flour, arrowroot powder, baking soda and salt.
Mix thoroughly.
Refrigerate for at least 1 hour (can be refrigerated overnight).
Preheat oven to 350 degrees.
Place dough between two pieces of parchment paper and roll to 1/4 inch thick (do not roll too thin).
Cut out with cookie cutters and place on a baking sheet lined with parchment paper.
Bake for 8 minutes.

Makes 15-20 cookies, depending on size

Adapted from Danielle Walker's Against All Grain Celebrations

Frosting options:

Dairy based - combine butter or cream cheese with powdered sugar, vanilla extact and some type of milk (I use coconut milk).

Non-dairy based (and less sweet) - combine coconut butter, melted coconut oil with powdered sugar and vanilla extract. I use a fair amount of coconut butter and oil so the frosting is not as sweet but the boys in my house prefer the other recipe.