• 1/2 cup vegan shortening, softened
  • 1/4 cup coconut oil, softened
  • 3/4 cup coconut sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 1/4 cup almond flour
  • 1/2 cup coconut flour


With a hand mixer, cream together the butter, coconut oil, and coconut sugar. Add the eggs, vanilla and almond extract, mix until well blended.

In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the wet ingredients one cup at a time, beating well after each added cup.

Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a flat pancake and cover with plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 350, and line a baking sheet with parchment paper.

Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. You may have to rub the rolling pin with coconut flour to do this. Cut out the cookies using your cookie cutters. Using a spatula, transfer the cut cookies to the baking sheet.

Bake the cookies for approximately 13-15 minutes, until lightly golden. These cookies need to bake longer than typical sugar cookies. Cool on a baking sheet for 2 minutes then transfer to a wire rack.

To your good health!










Wendy Blanchard, M.S., CHHC, CPS