Lemon Coconut Christmas Cookies

These dairy-free, vegan Christmas cookies are simple and fun to make especially with kids. No chilling is required. Pull out your cookie cutters and/or cut the dough into circles with the rim of a cup. These cookies are a healthy alternative to sugar cookies. We like to call them a sugar cookie shortbread hybrid. You also have the option to add cinnamon, nutmeg, and/or sprinkles before you bake. Enjoy!

Wet:
1/3 cup organic avocado oil
1/3 cup organic coconut cream (Trader Joe's full fat in can)
1/4 cup organic coconut milk (Trader Joe's full fat in can)
1 tsp organic vanilla extract
1 small lemon (squeezed into juice)

Ingredients:
Dry:
2.5 cups soft white wheat flour (milled and sifted)
1 cup organic panela
1/2 tsp Himalayan sea salt
1/4 tsp baking soda (mixed with juice squeezed from small lemon)

Directions:
1. Preheat oven to 350 °F.
2. Combine baking soda and fresh squeezed lemon juice in a small bowl and set aside.
3. Whisk dry ingredients in 1 bowl (flour, panela (sugar), baking soda lemon mixture, and salt).
4. Whisk wet ingredients in another bowl (avocado oil, coconut cream, coconut milk, and vanilla extract).
5. Add dry ingredients to wet and mix with a spoon until a soft dough forms.
6. If the dough is too sticky add 1-3 tbsp of flour.
7. If the dough is too crumbly add 1-2 tsp of coconut milk.
8. Roll out the dough between 2 long pieces of parchment paper to 1/4 inch thick.
9. Cut into shapes or using cookie cutters.
10. Bake for 10-15 minutes. (Edges should be pale or just slightly golden).
11. Let cool before decorating (if using frosting)