Maple Sugar Cutout Cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 185 g (1 1/3 cups) all-purpose flour "La Merveilleuse"
• 15 ml (1 tbsp) flaxseed (finely grind in a coffee grinder, even if you use ground flax)
• 2.5 ml (1/2 tsp) baking powder
• 1 ml (1/4 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 70 g (1/3 cup) coconut oil (or butter, if you don't follow a diet excluding dairy products)
• 1 egg
• 60 g (1/2 cup) maple sugar
• 105 g (1/3 cup) maple syrup
• 5 ml (1 tsp) vanilla extract

PREPARATION

1. In a bowl, combine flour, flaxseed (finely ground in coffee grinder), baking powder, baking soda and salt.  Set aside.
2. Using an electric mixer, beat the coconut oil (or butter) into cream.  Gradually add the maple sugar and continue to beat until smooth.  Add the egg, beat again and finish with the addition of maple syrup and vanilla.  Beat again for about a minute.
3. With a wooden spoon, add the dry ingredients and stir evenly.
4. Cover the dough and let stand in the refrigerator for six to eight hours.
5. Preheat the oven to 350 °F (180 °C).
6. Roll about 1/4 of the dough at a time (it should be very cold) on a floured surface.  The thinner you roll, the crisper the cookies will be.  Make sure there is always flour on the work surface, to prevent the dough from sticking.  Try to roll with as little flour as possible so as not to dry the cookies.
7. Cut the cookies with a cookie cutter and place them on a baking sheet lined with parchment paper.  Sprinkle with maple sugar to taste. The resulting number of cookies may vary depending on the size of the cookie cutter used.
8. Bake on top rack for about 12 minutes until lightly browned.
9. Gently remove the cookies with a spatula and allow to cool on a wire rack.