Slice and Bake Cookies - made 6 ways

5 from 8 votes

Slice and Bake Cookies - made 6 ways

The flavor possibilities are endless with these easy slice and bake cookies! Made with the same gluten free sugar cookie dough, you can add just about any mix-in you can think of. They're soft in the middle yet slightly crispy on the outside so they maintain their shape. Naturally dairy free and made with an almond flour based dough, they make the perfect quick and easy Christmas cookie!

Prep Time10

Cook Time10

Chilling Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: almond flour sugar cookies, dairy free christmas cookies, dairy free sugar cookies, gluten-free sugar cookies, slice and bake cookies

Servings: Cookies

Calories: 194kcal

Author: Ansley Beutler

Ingredients

Base cookie dough

1 egg
¼ cup maple syrup
2 tablespoon coconut oil melted
1 teaspoon vanilla
2 cups almond flour
¾ cup tapioca flour
½ teaspoon baking soda
¼ teaspoon sea salt

Double chocolate chip

1 tablespoon cacao powder
½ cup mini chocolate chips
Sea salt flakes to top (optional)

Dark chocolate dipped orange zest

1 tablespoon orange juice
½ tablespoon orange zest plus more to top
1 tablespoon almond flour
½ cup dark chocolate melted, to top (optional)

Cinnamon sugar pecan

2 teaspoon cinnamon divided, use 1 teaspoon in the dough and 1 teaspoon for rolling
½ cup pecans finely chopped
1 tablespoon coconut sugar for rolling

White chocolate macadamia nut

½ cup white chocolate chips finely chopped
½ cup macadamia nuts finely chopped

Dark chocolate & pistachio

½ cup dark chocolate finely chopped, plus more for drizzling on top
½ cup pistachios finely chopped
Sea salt flakes to top (optional)

White chocolate dipped candy cane swirl

1 teaspoon peppermint extract
1 teaspoon red food coloring
cane sugar for rolling (optional)
½ cup white chocolate chips melted, to top (optional)
Candy canes crushed, to top (optional)

US Customary - Metric

Instructions

In a bowl, beat the egg with the maple syrup, coconut oil, vanilla, and any other wet ingredient(s) you are using for your flavor until well mixed. This is best done with a hand or stand mixer or stiff whisk.
For the white chocolate dipped candy cane swirl flavor, hold off on adding the food coloring until the next step.
Then slowly add the almond flour, tapioca flour, baking soda, sea salt, and any dry ingredient(s) using for your flavor while continuing to mix. A large ball of dough will form.
For the white chocolate dipped candy cane swirl flavor, once the dough is made, cut it in half and add the red food coloring to only half of the dough. Set the other half aside for now.
Add your mix-ins (like chopped nuts, chocolate, spices, etc.) and mix a few times to distribute. It’s okay if the mix-ins aren’t all fully incorporated into the dough.
Transfer the dough to a flat surface with a piece of parchment paper and some extra tapioca flour and knead the dough a few times to mix in any remaining mix-ins. Think of this step as what they do at cold stone in order to mix ingredients into the ice cream. Don’t be afraid to use your hands.
For the white chocolate dipped candy cane swirl flavor, roll the red colored dough out on a flat surface with parchment paper to about 10 by 20 inches in size. Roll out the plain dough next to it or on a separate piece of parchment paper to the same size. Flip the white dough on top of the red. I like to roll the rolling pin over top a few more times to help secure the two pieces of dough together. Trim around the edges then roll it up along the shorter side into a log.
Once the mix-ins are well incorporated into the dough, begin shaping it into a log form by rolling it back and forth with the palms of your hands on a flat surface. Only roll it out to about 10 - 12 inches long, depending on how many cookies you want to slice. When the log is long enough, stand it up straight on the flat surface and tap it a few times to flatten out the end of the log. Repeat on the other side.
For the cinnamon sugar pecan flavor, mix together the 1 teaspoon of cinnamon and the coconut sugar and sprinkle over the cookie dough log. Roll the log in the mixture so it's coated in cinnamon sugar.
For the white chocolate dipped candy cane swirl flavor, sprinkle cane sugar over the log and roll the log to coat the outside (optional).
Wrap the cookie dough log in plastic wrap and place it in the fridge to chill for at least an hour.
When ready to bake, preheat oven to 350 F. Then slice the log into 1 inch cookies with a sharp knife. Make sure the dough is chilled when slicing - this is how it remains its circular shape. Gently press the knife down through the cookie dough, try not to saw through the dough. Depending on how long your log is, you should get 10 - 12 cookies.
Place each cookie on a baking sheet lined with parchment paper for easy clean up at least 1 inch apart from one another. Bake in the oven for 8 - 10 minutes until the edges begin to look crispy.
Let the cookies cool completely before decorating (optional):
Double chocolate chip - Sprinkle with sea salt.
Dark chocolate dipped orange zest - Melt dark chocolate in a pot over medium low heat and dip each cookie half way into the chocolate to coat. Let chocolate cool slightly before sprinkling extra orange zest over top.
Dark chocolate & pistachio - Melt extra dark chocolate and drizzle over top of each cookie then sprinkle with sea salt.
White chocolate dipped candy cane swirl - Melt white chocolate in a pot on the stove over medium low heat, stir continuously to prevent burning. Dip half of each peppermint cookie into the melted white chocolate. Allow it to cool slightly before sprinkling crushed candy canes over top.

Nutrition