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Gluten-Free Butter Cookies that look, feel, AND taste like the classic butter cookie you are used to! Decorated with dye-free sprinkles.
Preheat oven to 350F. Line two baking sheets with silpats or parchment paper.
Combine almond flour, tapioca flour, baking soda and sea salt in body of food processor fitted with the steel chopping blade and pulse a of couple times until all lumps are removed.
Transfer flour mixture to a mixing bowl.
Add sugar, butter, egg, and vanilla to food processor and process until well combined. Use a spatula to scrape sides if necessary.
Decorate cookies before baking. Bake one tray at a time on center rack of oven for 10 to 12 minutes. The smaller the shape and the more exposed edges, the faster the cookies will cook. You want the bottoms to be slightly browned but not dark brown.
Remove from oven, allow cookies to cool on baking sheet for 1 minute and then transfer cookies to a cooling rack and allow to cool completely before eating or storing.
Recipe Makes Approximately 48 to 58 cookies depending on size of cookie disc used in cookie press. Nutrition Information is Based on 48 Cookies.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.