Ice Box Cookies (grain-free,no refine sugar)
Prep Notes
These are the ultimate SLICE + BAKE COOKIES!
They are kid tested and approved.
Cooking Time
12-15
Ingredients
½ cup unsalted butter, softened
¼ cup maple syrup
⅔ cup finely ground almond flour
⅔ cup brown rice flour
⅓ cup arrowroot
¼ teaspoon of sea salt
1 teaspoon vanilla paste or powder
optional mix-ins:
1 cup of coarse chopped dark chocolate + zest of 1 orange or ½ cup dried cherries
zest of 2 lemons + 2–3 tablespoons poppy seeds to taste
1/2 cups each coarsely chopped pistachios + dried cranberries
2/3 cups coarsely chopped dried apricots + 2–3 tablespoons fresh lemon thyme to taste
Directions
In a large mixing bowl, combine softened butter and maple syrup. Mix until well blended.
Add almond flour, brown rice flour, cornstarch, and salt. Blend until well incorporated, about 1-2 minutes, and then mix in vanilla extract. Dough will be thick, but soft and a little tacky.
Stir in optional mixings and mix until thoroughly combined.
Divide the dough onto two large squares of parchment paper.
Shape dough into a 6 to 8-inch log. Fold one side of the parchment over the dough and tuck under the log shape. Continue to roll the dough in the parchment, until all the parchment is wrapped around and dough is pretty evenly distributed. Twist each end of the parchment to keep tightly wrapped, like a candy wrapper.
Refrigerate logs for several hours, or until completely chilled. This helps the cookies hold their shape.
When ready to bake, preheat oven to 350F.
Remove dough from the refrigerator, unwrap, and cut log into ¼-inch slices. Place slices about 2-inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until edges are lightly browned and center is set.
The cookies will be pretty light in color. Allow to cool fully before removing from pan. Can be crumbly if handled when they're hot.
Store leftovers in an airtight container for 3-4 days in a cool place.