July 2016
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Winter Solstice


Happy winter solstice! It’s the shortest day of the year and on top of that we had maybe 5 minutes of sun peak through until the clouds took over. It was a very grey day and with only 3 days left until Christmas I decided it’s about time to make the annual Cutout Christmas Cookies. A lot of the new recipes I’ve tried out lately have been desserts but what can one expect, it’s the season. The positive thing though is that you don’t have to fill up on sugar in order to enjoy holiday treats. But if you still want some sugar, you can sweeten these naturally with honey.

Between lard, coconut oil and butter, each fat offers something unique and different to a cookie. I threw in ingredients on whim and thankfully it turned into exactly what I was hoping for. Maybe even better. A sweet buttery cookie, soft to bite yet firm to roll out with ease. Gluten free dough can be a pain if the ratios are wrong. I made these with equal parts of coconut flour + almond flour (Honeyville), butter and 2 eggs and it seemed to work well. It bakes quick (15 minutes exact) and makes 2 dozen cookies. The recipe is a keeper. The most effort is really just in the rolling/cutting/decorating part.

For the decorating I didn’t have much on hand and kept it pretty minimal

  • for the gingerbread men I took a piece of 98% dark chocolate and chopped it to make buttons ;
  • finely shredded coconut flakes for the reindeer and angels;
  • and (don’t laugh) lightly dusted green hemp powder for the Christmas trees.

I figured I’d stop there and follow the well known saying “less is more” before it making it look less tasteful and more comical. I think they turned out pretty cute. I was hoping to put cranberries on the holly leaf cookies, but didn’t have any on short notice. Next time!

Christmas Butter Cutout Cookies

Makes: 24 butter cookies


2/3 cup coconut flour (tropical traditions)

2/3 cup almond flour (honeyville)

1/4 cup + 2 tbsp grass fed butter

2 eggs

1/4 tsp sea salt


1 tsp vanilla extract


    Set oven to 350° F
  1. Add coconut flour and almond flour, sweetener & salt and mix well.
  2. Cut in butter. Mix and knead well until it's evenly distributed.
  3. Stir in two eggs and vanilla extract. By now the dough should be firm enough and moist enough to roll out.
  4. Lightly dust wax paper with coconut flour and roll out dough. I rolled out half the batter at a time to make it more manageable. If necessary add a tiny bit of water to the dough to make it more workable. To prevent sticking put another sheet of wax paper between the dough and you roller.
  5. Cut out shapes and set on baking sheet lined with parchment paper. Repeat rolling and cutting till finished and decorate as you wish.
  6. Set in oven for 15 minutes, or until edges are slightly browned.


With the coconut and almond flour I measure generously (rounding the cup a little).

I love butter…and cookies…and Christmas butter cookies.

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  • Esther January 28, 2013, 4:21 am

    Hi! I’d love to try out this recipe but the amount of Stevia used is not listed. Also, is it the powdered Stevie or liquid? Thanks.

  • lauren michelle January 28, 2013, 8:20 am

    I always use KAL powdered stevia in my recipes. I am hesitant to give a precise amount because I always go by taste and different stevia sources can have different strengths. Plus, it’s such an individual thing (unlike honey and regular sugars, powdered stevua won’t change the consistency of your batter so it doesn’t have to be an exact measurement). For the stevia I used you could try a teaspoon, taste test, and then see if it’s sweet enough. If not sprinkle and stir more in. Hope that helps :)

  • ariel September 29, 2014, 11:28 pm

    I’m wondering if it’s possible to substitute the butter for coconut oil, or something else? I have a dairy allergy. These sound soo good! Thanks.

  • lauren michelle October 4, 2014, 10:28 am

    You definitely can put butter instead. Enjoy :)


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