1 tablespoon agave nectar (honey or maple syrup also works)
1 tablespoon oat milk (or any dairy free milk)
1/2 teaspoon vanilla extract
Make the cookies:
Use an electric mixture to cream together the butter, coconut sugar, and agave.
Add the almond flour, oat flour and salt. Mix together until combined.
Place the cookie dough in between two pieces of parchment paper and roll it flat until about 1/8 inch thick.
Place the rolled out cookie dough on top of a cutting board or baking sheet and put it in the freezer for 45 minutes – 1 hour.
Preheat oven to 350F.
Remove the top layer of parchment paper and use cookie cutters to cut the dough into shapes.
If you need help transferring the cut cookie dough onto the baking sheet, slide a butter knife under the shapes to transfer the cut out dough onto a baking sheet lined with parchment paper.
You may need to bake in batches. Once the cookies are transferred, bake for 10 minutes.
Place the leftover dough in between the parchment papers again and roll it out. Store it on a flat surface (cutting board or baking sheet) in the freezer until you’re ready to cut your second batch of cookies.
Remove the cookies from the oven and allow them to sit on the pan for 10 minutes.
Transfer the cookies to a cooling rack and allow them to cool completely.
Make the icing:
In a small bowl, whisk together the powdered sugar, agave nectar, dairy free milk, and vanilla.
Transfer the icing into a small plastic baggie or piping bag.
When you’re ready to apply the icing, cut a small corner off one end of the baggie. Then, squeeze the frosting out of the cut tip to decorate the cookies as desired.
Sprinkle with powdered sugar and enjoy!
The KEY to this recipe is making sure the cookie dough is chilled thoroughly before you cut the cookie shapes. After you roll it out, keep it on a flat surface in the freezer for about 1 hour to make sure it’s set enough to cut into shapes.