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Ingredients:

• 2½ cups blanched almond flour
• ¼ cup honey
• 1 egg
• 2 teaspoons unsalted butter or coconut oil
• ½ teaspoons vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 1 teaspoon coconut flour – for dusting

Frosting

• 6 tablespoons coconut butter (also called coconut cream concentrate)
• ¼ cup raw cacao butter, chopped
• ¼ cup honey
• ¼ cup cold coconut milk
  optional: food coloring (this brand is all natural or use 1 tablespoon finely ground freeze dried strawberries or raspberries – you may need to add extra liquid to achieve desired consistency if using the dried fruit)

Instructions:

1. Preheat oven to 350 degrees.
2. Combine the dough ingredients in a food processor and process until a smooth ball of dough forms, about 30 seconds. Alternatively, mix all of the ingredients in a stand mixer or by hand. The food processed dough will be ultra smooth and the most like a conventional sugar cookie.
3. Flatten the ball of dough into a ½” thick disk and wrap in plastic wrap. Chill for 20 minutes.
4. Roll the dough out between two sheets of parchment paper, keeping it to a ¼” thickness. Remove the top sheet and sprinkle the top of the dough with 1 teaspoon coconut flour, rubbing it in slightly with your fingers. Dip a cookie cutter in a little flour then cut your shapes, peeling away excess dough as you work. Gather the excess dough into a ball and re-roll it. If it starts to dry out or crack as you work with it the second or third time, lightly wet your hands before kneading the scraps to add a little moisture back into the dough.
5. Bake the cookies on a tray lined with parchment paper for 8-10 minutes. Cool completely on a wire rack.

Frosting

1. Warm the cacao butter and coconut butter over low heat until melted, but not boiling. Pour it into a bowl and whisk in the cold coconut milk and honey. Refrigerate for 20 minutes to set.
2. Scrape the frosting into a blender or food processor and pulse a few times until the frosting is smooth and fluffy. Add any food coloring if desired or leave white.
3. Pipe designs or spread frosting onto cooled cookies.
   *For the glossy look that I achieved with the dark pink heart, I first piped a thin border around the outside of the cookie and placed it in the fridge to harden for 10 minutes. Then I melted a little bit of the frosting until it was liquid and poured a little inside the border. I tilted the cookie around until the frosting “flooded” the space and stopped at the border. The others are just spread with an offset spatula then piped with designs.