Honey Cut-Out Cookies
Honey Cut-Out Cookies is a gluten free, dairy free, and lacto ovo vegetarian recipe with 12 servings. One serving contains 134 calories, 3g of protein, and 4g of fat. For 40 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. If you have quinoa flour, sorghum flour, cooked quinoa, and a few other ingredients on hand, you can make it. 72 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. It works well as a very reasonably priced side dish. It is brought to you by Queen of Quinoa. With a spoonacular score of 15%, this dish is rather bad. Try Vanilla Honey Cut Out Cookies, Simple Honey Cut-Out Cookies, and Honey Nut Steel Cut Oats for similar recipes.
Servings: 12
Preparation duration: 125 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking soda
½ cup coconut flour
½ cup cooked quinoa
1 large egg
1 – 2 tablespoons quinoa flour
½ cup raw honey
½ cup sorghum flour
¼ cup soy-free butter spread, room temp
Equipment:
stand mixer
whisk
baking paper
baking sheet
oven
cookie cutter
wire rack
Cooking instruction summary:
Whisk together dry ingredients and set aside.Beat together the butter and honey in a stand mixer until fully incorporate. Add the egg and beat until smooth.In batches, add the dry ingredients and mix until the dough sticks together. Cover and refrigerate for at least 2 hours, preferably overnight.Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.Line a flat surface with parchment paper, sprinkle with a little flour. Turn the chilled dough onto the surface and sprinkle the top with a little more flour.Roll the dough to ¼” thick and cut out with cookie cutters. Remove the extra dough and transfer the cut cookies onto the baking sheet. Repeat with the rest of the dough until you don’t have any left.Bake the cookies for 9 – 11 minutes until they’re nicely golden brown.Cool on a wire rack.
Step by step:
1. Whisk together dry ingredients and set aside.Beat together the butter and honey in a stand mixer until fully incorporate.
2. Add the egg and beat until smooth.In batches, add the dry ingredients and mix until the dough sticks together. Cover and refrigerate for at least 2 hours, preferably overnight.Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.Line a flat surface with parchment paper, sprinkle with a little flour. Turn the chilled dough onto the surface and sprinkle the top with a little more flour.
3. Roll the dough to ¼” thick and cut out with cookie cutters.
4. Remove the extra dough and transfer the cut cookies onto the baking sheet. Repeat with the rest of the dough until you don’t have any left.
5. Bake the cookies for 9 – 11 minutes until they’re nicely golden brown.Cool on a wire rack.
Nutrition Information:
covered percent of daily need
