Iced Sugar Cookies 

Cookie Ingredients: 

½ cup softened butter 

¼ cup softened coconut oil 

¾ cup powdered xylitol 

2 eggs 

2 tsp pure vanilla extract 

½ tsp pure almond extract 

2 ¼ cup blanched almond flour 

½ cup coconut flour (+ more for rolling dough) 

½ tsp baking soda 

½ tsp fine salt 

Icing Ingredients: 

2 cans (13 oz each) coconut milk 

1 ½ tsp pure vanilla extract 

Liquid stevia or powdered xylitol to taste

Cookie Directions:  

1. Cream butter, coconut oil and zylitol 

1. Add eggs into mixture, mixing well after each egg 

1. Add vanilla and almond extract 

1. Mix until light and fluffy 

1. In separate bowl, sift together almond flour, coconut flour, baking soda and salt 

1. Slowly mix in about ½ of the flour mixture with the creamed ingredients until just combined 

1. Continue adding flour ingredients until everything is incorporated 

1. Form dough into a disc shape, wrap in plastic wrap or parchment paper and refrigerate for at least an hour 

1. Preheat oven to 350 degrees Fahrenheit 

1. Line 2 baking sheets with parchment paper 

1. Sprinkle a clean flat surface with coconut flour 

1. Roll the dough to ¼” thickness 

1. Use cookie cutter to cut the dough and transfer cookies to cookie sheet using a spatula 

1. Re-roll scraps for more cookies until dough is gone 

1. Bake for about 13-15 minutes until light golden brown 

1. Cool completely before frosting 

Icing Directions: 

1. Place coconut milk in the refrigerator overnight so the cream will rise to the surface 

1. Drain all water from the can and scoop the cream into a small mixing bowl 

1. Add vanilla and stevia 

1. Whip the cream until light and fluffy 

1. Ice cookies immediately and store in an airtight container in the refrigerator