These adorable sugar cookies have a hint of chai spice and are topped with a coconut butter and honey glaze. They also happen to be grain-free, gluten-free and paleo, but you’ll never guess, because the are scrumptious!
Sugar cookies are a big part of our family holiday tradition. I remember many Christmas’ in my younger years rolling out the sugar cookie dough with my mom. My hair would be covered with a dusting of white powder, and the floor would be a mess with heaps of flour strew about. My fingers would be coated with sticky dough as I grabbed the next cookie cutter to make another batch. My mom often made angels and I always made horses. I may have been the messiest sugar cookie maker in the land, but those cookies came out beautifully, topped with sugar icing and sprinkles galore!
I knew I had to make an awesome grain-free sugar cookie that would bring back the nostalgia of my childhood sugar cookie making days. I made a mess and I loved every minute of it! Flour (almond this time!) was in my hair and on the floor just like the good old days 🙂
I even upgraded these sugar cookies by adding a chai spice mixture to the batter which compliments the coconut butter honey frosting. These would go amazingly well with a cup of tea!
Don’t be afraid to serve these beautiful and tasty cookies to all your guests- they’ll never know they are not the real deal!
Chai Spiced Sugar Cookies
These delectable and adorable sugar cookies have a hint of chai spice and are topped with a coconut butter and honey glaze. They also happen to be grain-free, gluten-free and paleo!
- 2 cups almond flour
- 1 pasture-raised egg
- 1/3 cup coconut sugar
- 1/4 teaspoon Himalayan salt
- 1/4 cup grass-fed butter (or ghee)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/8 teaspoon cloves
- 1 dash black pepper
- 1/3 cup coconut butter (icing)
- 1 tablespoon honey (icing)
- 1-2 teaspoons coconut oil (amount depends on desired thickness of icing)
- Preheat oven to 350 degrees F.
In a large bowl mix the almond flour, salt, cinnamon, ginger, cardamom, cloves, and black pepper.
In a small bowl mix the egg, butter, and coconut sugar.
- Add the wet ingredients into the dry ingredients and mix until combined.
- Place the dough onto a sheet of parchment paper on a cookie sheet and flatten the ball with your hand. Place a sheet of parchment on top and roll out the dough.
- Place the cookie sheet with the rolled out dough (between 2 sheets of parchment) into the freezer.
After 15 minutes remove the dough and use your selected cookie cutters to make your cookies. Place the cookies directly onto the cookie sheet. (If dough becomes too soft simply stick back into the freezer for a few minutes, then work quickly to cut the remaining cookies.)
Bake at 350 degrees F for around 10 minutes, remove when edges just begin to brown.
- Remove when the cookies are cool, top with icing.
To make the icing: In double broiler (or in a small saucepan within a large saucepan that contains some water) heat the coconut butter, honey and coconut oil until smooth and melted. Do not over heat.
Add more coconut oil if needed to thin out the icing. Spread onto of the cooled cookies and top with sprinkles if desired.