Day Valentine's Grain-Free Sugar Cookies

These Valentine's Day Grain-Free Sugar Cookies are soft on the inside and deliciously chewy on the outside! Cut them into fun shapes and have fun decorating them for Valentine's Day!

A cook just keep festive holidays, especially Valentine's Day because it is so pink and girly! This recipe is the go-to whenever A cook make sugar cookies because they are always such a hit with friends and neighbors, and you can use any type of cookie cutters you want to make them fun. Reliable for every holiday! A cook figured A cook would share this recipe again for Valentine's Day so you could be ins

Growing up we made cookies for almost every holiday, so A cook wanted to make this a fun activity to enjoy with the daughter. She's almost two, but had so much fun decorating the tops of the cookies with sprinkles and, of course, eating them! These cookies are 100% grain-free, gluten-free and have the most satisfying buttery, sweet taste. They also are really straightforward to make!

What goes in

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup grass-fed butter, softened to room temperature
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup sugar
• 1/4 cup baking Stevia
• 1 egg
• 1 1/2 teaspoon vanilla extract
• 1/2 cup white chocolate chips
• 1 tablespoon coconut oil
• 2 drops pink food coloring
• Assortment of sprinkles, optional

How it comes together

1. In a medium bowl, whisk together almond flour, coconut flour, baking soda and salt; hold nearby.
2. In the bowl of your stand mixer (or you could use a hand mixer), cream together butter, coconut oil, sugar and Stevia. Then add the egg and vanilla, mixing until combined.
3. While the mixer is still running, slowly add the flour mixture to the creamed ingredients cupfuls at a time until all combined.
4. Form the dough into a ball and wrap with plastic wrap. Chill the dough in the fridge for at least one hour, but best overnight.
5. Preheat oven to 350 degrees F and line two baking sheets with parchment paper silpat baking mats.
6. Roll out the dough between two pieces of parchment paper to about 1/4″ thickness and cut into shapes. You will need to continually roll out the dough so if it gets too sticky you can place the dough back in the fridge (or freezer) to chill again so that it is easier to roll out.
7. Transfer cookies to baking sheets and bake in the oven for 10 to 13 minutes, until slightly golden. Allow cookies to cool completely on a wire rack before decorating.
8. While the cookies are cooling, add the chocolate and coconut oil to a small microwavable-safe bowl and melt in the microwave in 15 to 30 second intervals (mixing each time) until you reached the desired consistency. Dip the tops of the cookies into the melted chocolate and immediately top with sprinkles. Enjoy!

Keep in mind

*To store the cookies, make sure they are cooled completely and the chocolate has dried, then layer them using parchment paper in a sealed airtight container. Cookies will last up to a week, but are best the first few days after baking. *You can also freeze these sugar cookies (unfrosted) for up to 3 months and just thaw them out before serving.