Gluten-Free Easter Sugar Cookies

Preheat the oven to 350 degrees F (180 degrees C), then line two baking sheets with parchment paper.

Add Old Fashioned Rolled Oats (2 1/4 cups) to NutriBullet or Ninja and grind into fine flour consistency, set aside.

Add Almond Butter (3 Tbsp) and Refined Coconut Oil (2 Tbsp) to a large mixing bowl. Use an electric mixer with a paddle to cream for 2-3 minutes until smooth and creamy. Stopping to scrape down sides as needed.

Add Coconut Sugar (4 Tbsp) and Raw Honey (4 Tbsp), cream for another 1-2 minutes, pausing midway, and adding Vanilla Extract (1 tsp).

Add Baking Powder (1 tsp) and Salt (1/8 tsp) to oat flour, then slowly add to the mixing bowl while paddle attachment is moving at low speed until all flour has been added. Slowly increase speed until blending on medium-high.

Pause mixer, scrape down the sides and determine if the dough needs almond milk. If it’s too dry and hasn’t come together as a dough, add Almond Milk (1 Tbsp), blend, and check again. Add small amounts (1/2-1 Tbsp) of oat flour or almond milk as needed until you have a semi-sticky dough.

Sprinkle extra oat flour on a clean flat surface or parchment paper, and begin to roll out the cookie dough. Add the oat flour to your rolling pin as well.

Once the dough is rolled out into 1/8 to1/4-inch thickness, press cookie cutters down firmly, use a metal spatula pick them up, and move them to the parchment-lined tray. Once your pan is full of cut-out shapes, add Sprinkles (4 Tbsp) if desired, and press down into batter gently.

Bake cookies for 8-10 minutes depending on the size of cookies. I baked mine for 8 minutes.

Allow cookies to cool on pan 2-3 minutes before removing. Repeat process with remaining dough.

Serve and Enjoy!