Allergy-Friendly Cut-Out Cookies

Here is my favorite cut-out sugar cookies that are safe for the whole family, being free of the top 8 most common food allergens. They taste good, are healthier than most store bought sugar cookies and are pretty easy to make. My girls love rolling out the dough and cutting out shapes. A healthy treat to the rescue!


Allergy-Friendly Cut-Out Cookies (GF)
Ingredients:
Cookies: 
1/4 cup Cold Coconut Oil or Palm Shortening
1/2 cup organic Sugar
1 Tbsp Chia Seed

3 Tbsp Apple Sauce
1 tsp Coconut Milk
pinch Sea Salt
1 tsp pure Vanilla
1/8 tsp Cinnamon
1/2 cup Oat Flour (use certified GF if making for allergy reasons - regular oats are often contaminated with gluten) or All Purpose Gluten-Free Flour
1/2 cup Coconut Flour
Frosting:
2 Cups organic Powdered Sugar
1/4 cup Coconut Oil, room temp to cool
1/2 tsp Vanilla
6-8 tbsp Coconut Milk
Natural Dyes, if desired

Using an electric stand or hand mixer cream together oil or shortening and sugar until light and fluffy. Add the chia to the applesauce, whisk gently and allow to sit for five minutes so it can "gel" as this acts as the replacement for an egg. Add the chia and applesauce mixture, milk, salt, vanilla and cinnamon to sugar mixture, beat until fluffy. In a separate bowl whisk together flours until combined.  Using an electric mixer slowly add dry mixture to the wet mixture, beating just until it comes together in a dough.  Form into a disk and wrap in parchment paper.  Chill in the fridge for at least an hour.  Using some additional flour (if needed) roll out the dough about 1/4-1/2 inch thick. Using a cookie cutter cut out shapes. Place on a parchment lined baking sheet.  Bake in a preheated 350 degree(f) oven for about 7-10 minutes. Carefully transfer to a wire rack and allow to cool.  Meanwhile make the make the frosting. Using an electric mixer cream together powdered sugar and coconut oil, adding milk 1 tbsp at a time till desired consistency is reached. Mix-in vanilla.  Divide into different bowls for the number of dyes using and whisk in color. Store in an airtight container in the fridge (it gets melty quickly).  Makes about 24 small cookies, depending on cookie cutter size.