Soft Sugar Cookies with Spiced Vanilla 'Buttercream' Frosting
Serves: 1 dozen cookies
  • 2 cups Almond Flour
  • ½ cup Coconut Flour
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ⅓ cup Honey
  • 1 tablespoon Coconut Butter
  • 1 tablespoon Coconut Oil
  • 1 Egg
  • ¾ cup Cashews, soaked overnight
  • ½ teaspoon Sunflower Lecithin (natural emulsifier, can be omitted)
  • ½ teaspoon Almond Extract
  • ½ teaspoon Vanilla Bean Paste
  • 1 teaspoon Cinnamon
  • 2 Medjool Dates
  • 1 tablespoon Maple Syrup
  • pinch Himalayan Pink Salt
  • 1 tablespoon Coconut Butter
  • 1 tablespoon Orange Juice
  • ¼ teaspoon Apple Cider Vinegar
  • 1-2 tablespoons Water
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Add all cookie ingredients to a food processor or high speed blender and process for 1-2 minutes, or until dough comes together in a smooth, just barely sticky mass.
  3. Using a scoop about 2 tablespoons in volume, scoop out balls of dough and place them on the prepared cookie sheet, spaced 2 inches apart.
  4. Take the bottom of a small cup (the bottom of a small spice jar works well) and dip it in coconut flour. Press the bottom of the cup into each scoop of dough, pressing down until the cookie is about ½ inch thick. Re-dip the cup in coconut flour after pressing each cookie.
  5. Bake the cookies in the preheated oven for 8-10 minutes. 8 minutes will yield a very soft cookie, 10 minutes will be a little bit firmer.
  6. Cool on a wire rack. Store in an airtight container in the fridge for several weeks. Frost cookies as you need them. If allowed to sit frosted in the fridge for an extended period, they will become soggy.
  8. Place all the ingredients for the frosting in a high speed blender and puree until the mixture is completely silky smooth. You may need to scrap the sides of the blender down several times to get the mixture smooth.
  9. Place in an airtight container and refrigerate. Frost cookies as needed.
Recipe by The Kitchen McCabe at