You may make these sugar cookies with butter instead of coconut oil if you wish in a 1:1 substitution. Err on the side of underbaking rather than overbaking; I pulled mine at about 9 minutes.
½cupcoconut oilsoftened but not melted, or 1/2 cup unsalted butter, at room temperature
½cupmaple sugaror sugar
¼cupcoconut sugaror brown sugar
1egglarge
½tsppure vanilla extract
⅛tspalmond extractoptional
¼cup/40 gsweet white rice flour
1 ¼cup/130 ggluten-free oat flour
⅛tspfine sea salt
¼tspbaking powder
Instructions
In a large bowl, cream the coconut oil and sugar together until light and fluffy. Add the egg, vanilla, vanilla, and almond extract if using. In a small bowl, whisk together the flour, salt and baking powder. Beat in the flour mixture to the coconut oil mixture.
Place the bowl in the fridge or turn the dough out onto a piece of plastic wrap and wrap tightly. Place in the fridge for about a half hour; you can also store it for up to three days but the dough will need to be softened a bit before using.
Heat oven to 350° F. Line two baking sheets with parchment.
On a piece of parchment, sprinkle a good amount of oat flour. The dough will be fairly sticky. Turn dough out onto the paper, sprinkle with a bit more oat flour, then press flat and use a rolling pin to roll out. Cut out cookies with cutters and place on baking sheets 1 inch apart. Place in the oven for 8-10 minutes, then remove and cool on sheets for 10 minutes. Remove to a rack to cool completely. The longer you let the cookies rest, the more the flavors will develop! If wished, dust lightly with cinnamon sugar (1 teaspoon ground cinnamon + 1 tablespoon maple sugar).
Store cookies in an air-tight container at room temperature for 5 days.