You won’t have to miss out on holiday spritz cookies while on a grain-free diet with this recipe. The addition of cassava flour helps create a dough that is thick and dry enough that it won’t stick to a cookie press when you pipe out your favorite shapes. Plus, you can decorate them as you would other kinds of festive cookies with natural food colorings and your choice of chocolate.
Servings: 24 to 30
Prep Time: 15 minutes
Cook Time: 8 to 10 minutes
½ cup softened butter or coconut oil
¼ cup maple or coconut sugar
½ teaspoon almond extract
1 teaspoon vanilla extract
2 ½ cups almond flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup Otto’s Cassava Flour
India Tree Food Coloring (optional)
Melted chocolate (optional)
Cookie Press - Needed Tool
1. Preheat the oven to 350 F (177 C). Line two baking sheets with parchment paper.
2. In a stand mixer, beat the butter (or coconut oil) with the maple sugar (or coconut sugar) until light and fluffy. Beat in the eggs, almond extract and vanilla extract.
3. In a large bowl, whisk the almond flour with the baking powder and salt until combined. Gradually beat the flour mixture into the butter mixture until combined. Gradually beat in the cassava flour until a thick dough is formed.
4. Fill a cookie press fitted with the desired shape with the dough and pipe cookies onto the prepared baking sheets according to the manufacturer’s instructions.
5. You can leave the dough as is or use natural India Tree Food Coloring to give it festive colors if desired.
6. Bake until browned, about 8 to 10 minutes. Cool completely before serving.
7. Dip the bottoms in chocolate or drizzle on top if desired and allow to set before serving.
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