Almond Coconut Sugar Cookies

It was one of my friend's birthday last week and I asked him what his favorite cookie was. His response was - sugar cookies from Kroger. I then asked if he would prefer a homemade one and he said "If it can be done in the healthiest way possible, yep!" With the name "sugar cookie", it is a little hard to make something like that healthy, so I decided do a different take on one with elevated flavors - knowing that I wouldn't really be able to recreate the normal flavor. I chose almond flour and coconut sugar for the base of the cookie which created a deeper, brown sugar-caramel type flavor. I decided to stick with a similar flavor for the frosting as well. I consider this to be the healthier, brown sugar-ish cousin to the sugar cookie, lol!

They were chewy on the outside and soft on the inside after they came out of the oven and cooled for a bit. I stored them in a container on the counter for a day before I frosted them and brought them over to my friend. They got softer as they sat in the container but were still awesome. Just make sure to store them on parchment paper and not directly on top of each other or they might stick. You might want to try storing them in the fridge or a baggie to see if one of those ways would keep them chewier if you like them better like that. Either way, they are a fun, new, naturally gluten-free cookie to try out with a great flavor, frosted or not! Also, while this might be healthier than a sugar cookie, coconut sugar is still sugar and should be enjoyed as a treat, in moderation. 

Servings: 24 cookies
Prep/Total Time: 25 minutes (not including time to cool and frost)

Ingredients:
Cookies

• 2/3 cup coconut oil, melted
• 3/4 cup coconut sugar
• 2 eggs, room temperature
• 1 Tbsp vanilla
• 3 cups almond flour
• 1 Tbsp cornstarch
• 1/2 tsp baking soda
• 1/4 tsp salt

Frosting

• 8 oz Kite Hill cream cheese, room temperature
• 1/2 cup coconut sugar
• 1 tsp vanilla
• 2 Tbsp almond milk
• dash of salt

Directions:
Cookies

1. Preheat oven to 350F (convection if you have that option) and line baking sheets with parchment paper.
2. In a stand mixer or a medium bowl, add the coconut oil, coconut sugar, eggs and vanilla and beat until everything is thoroughly mixed together. 
3. Add in the almond flour, cornstarch, baking soda and salt and beat until batter is smooth.
4. Take a large spoonful and drop onto prepared baking sheets. Bake for about 15-20 minutes.
5. Cool for 5 minutes on the pan and then remove to finish cooling on a wire rack. 
6. Store on the counter in a container or the fridge.

Frosting

1. While the cookies are baking, beat all frosting ingredients together in a medium bowl until smooth.
2. Store in the fridge until you are ready to frost.
3. When cookies have cooled and are ready to eat, take frosting out of the fridge and using the back of a spoon or icing spatula, spread the frosting over the cookies.
4. Once frosted, store the cookies in the fridge.

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