I scoured all my allergy-friendly cookbooks before turning to my new Almond Flour (by Beverly Lynn Bennett) cookbook. With some tweaking, Cut-Out Sugar Cookies has become "Agave Holiday Cookies". They are good plain, with frosting, with a dusting of sugar sprinkles (that and frosting kind of defeat the purpose... but...) and with a candy cane window. They roll out well, and bake up nicely. If you, or someone you love, has dietary issues, I'd encourage you to try these cut-out cookies.
2 cups almond flour
1/2 cup coconut flour
1/2 cup arrowroot starch
1/2 tsp salt
1/2 cup Becel Vegan margarine
1/2 cup agave nectar
1 Tbsp vanilla extract
Whisk together almond flour, coconut flour, arrowroot starch and salt. With a silicone spatula, mix in margarine, agave nectar and vanilla. Mix well. When all ingredients are well combined, divide into 2 parts and wrap each with plastic wrap. Refrigerate about an hour to chill.
Meanwhile, cover your cutting board over with plastic wrap and preheat the oven to 325*F. When dough is chilled, place half at a time on wrapped cutting board, cover with a second large piece of plastic wrap and roll between the plastic with a rolling pin to 1/4-1/2 inch thickness. Make shapes with cookie cutters. Transfer to parchment lined baking sheet with a flat silicone lifter. Decorate with coloured sprinkles, raisins or nuts if desired.
Bake for 8-10 minutes, depending on thickness, until light golden brown. Let stand on baking sheet for 3-5 minutes before removing to wire cooling rack to finish cooling.
* To make candy cane windows, cut a smaller shape in the centre of a large cut-out cookie. Fill the smaller shape with crushed candy canes or crushed clear, coloured hard candy. Fill the window generously as the candy shrinks when melted. Bake as directed above.