"Sugar" Cookies- gluten free, Vegan, nothing refined

Ingredients:

​COOKIES:
2 cups fine ground blanched almond flour (I used Trader Joe's)
1/4 tsp fine sea salt
1/4 tsp baking soda
1/4 cup virgin coconut oil, melted
1/4 cup honey
1 tbsp vanilla extract

​ICING:
1 can full-fat coconut milk, chilled overnight
1-2 tbsp honey or maple syrup

Directions:

​COOKIES:
1. In a medium bowl, whisk almond flour, salt, and baking soda.
2. In a small bowl, whisk coconut oil, honey, and vanilla.
3. Add oil mixture to flour mixture. Stir until well-blended and smooth. Spoon the dough into the center of a large piece of parchment and wax paper. Wrap into a disc shape.

CHILL in the refrigerator at least for 1 HOUR.

4. Preheat oven to 325 degree. Line a large cookie sheet with parchment paper.
5. Roll the chilled dough to 1/4-inch thickness between 2 sheets of oarchment paper. Place the rolled out dough into the freezer for 5 minutes. (Makes it easier to cut out shapes.)
6. Use cookie cutters to cut out shapes; transfer shapes to prepared cookie sheet. Chill the cookie shapes for 5 minutes in freezer. (It helps them hold shapes while baking.)
7. Bake 9-12 minutes, or until golden. Cool completely.

CHILL DOUGH BETWEEN BATCHES.

ICING:
8. Open can of coconut milk and spoon out cream, leave the "milk". You can save it for smoothies or coffee creamer.
9. Whisk or use a mixer to add in honey until blended. Transfer to a piping bag OR a plastic ziplock bag. Chill. Cut corner of ziplock to pipe into cookies.

Original recipe from www.powerhungry.com