Skeleton Cookies
Yield: 12-24 Cookies
*Yield will vary based on cookie cutter size
- Prep Time: 30 minutes
- Bake Time: 10 – 12 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour, 20 minutes
Ingredients:
For the cookies
- 1 cup coconut flour, plus additional for dusting
- 1 cup almond flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon xantham gum
- 1 cup unsalted butter, softened
- 1 cup Swerve confectioners sugar replacement
- 1 egg
- 1 teaspoon vanilla extract
For the topping:
Instructions:
For the cookies
- Combine coconut flour, almond flour, salt, baking soda and xanthium gum in a bowl. Set aside.
- Beat the butter and Swerve on medium speed with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually add the flour mixture and continue mixing until fully combined and a stiff dough has formed.
- Wrap dough in plastic wrap and flatten into a to a disk. Refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside. Roll out dough on a lightly coconut-floured surface to about ¼ -inch thickness. Cut out cookies with a 3-inch circle cookie cutter. Collect and reroll scraps as necessary. Transfer cookies to prepared baking sheets. Using your hands, slightly pinch the side of the cookies slightly, then mold into a skull shape
- Bake for 10 to 12 minutes or until cookies are just golden. Remove from oven and let cool completely.
- Melt baking chips over a double boiler or in a microwave on low power, stirring every 15 to 30 seconds until melted and smooth. Transfer to a piping bag fitted with a small circular tip. Pipe faces onto each cookie.
- Transfer to refrigerator until set and enjoy! Store cookies in an airtight container.
