St. Patrick's Day Shamrock Cut-Out Cookies

St. Patrick's Day Shamrock Cookies ☘️ This healthier version of cutout cookies is perfect for the grandkids because they are made with almond flour, oat flour, and a touch of honey instead of sugar.  The dough is so easy to make, works perfectly with cookie cutters, and tastes amazing!  I used moringa powder to naturally color the dough green. Research shows that artificial dyes used in foods can cause harmful health effects, especially in children. Moringa also known as the ancient MIRACLE TREE is a powerful antioxidant that protects cells from damage, decreases inflammation, and boosts the immune system. May the blessings of each day be the blessings you need most. Luck is believing you’re lucky! ☘️☘️☘️ 

St. Patrick's Day Shamrock Cut-Out Cookies 

Ingredients:

1 ½ cups almond flour 

1 cup oat flour

¼ cup honey 

1 egg

2 teaspoons coconut oil 

½ teaspoon pure vanilla extract 

½ teaspoon baking soda 

¼ teaspoon sea salt

1 tablespoon moringa powder to color dough green

 

Natural Food Color Guide:

Green: matcha powder, moringa powder

Red/pink: beet powder

Orange: carrot powder 

Yellow: turmeric powder

Blue: blue spirulina powder 

Purple: blueberries (fresh or powdered)

Brown: cacao powder, cinnamon for a lighter brown 

 

 

Directions: 

 

1.  Preheat oven to 350 degrees.  Line a large, baking sheet with parchment paper. 

 

2. Mix dry ingredients: almond flour, oat flour, baking soda, salt, and moringa powder. 

 

 3. In another bowl, mix wet ingredients: honey, egg, coconut oil, and vanilla extract. 

 

4. Combine dry and wet ingredients and process until a smooth ball forms. 

 

3. Divide dough in half and wrap in plastic wrap.  Place in the refrigerator to chill for 30 minutes. 

 

4.  Sprinkle the dough with coconut flour, rubbing it in slightly with your fingertips.  Sprinkle coconut flour on a sheet of parchment paper and roll out dough to 1/4-inch thickness. Dip a cookie cutter in a little flour, then cut out shapes, peeling away excess dough.  Gather the excess dough into a ball and reroll it to make more cookies.  

 

5. Place the cookies on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes.  Cool completely on a wire rack.