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"\n\nCookie party time! BUBBLE's friend and pastry chef, Katy Peetz, whipped up a gluten-free and vegan holiday coconut sugar cookies that could satisfy even your non-vegan friends and family. So blast your favorite holiday playlist and start an assembly line of these easy-to-make treats that also makes for the most perfect homemade gifts for your loved ones.\nYIELD:  24 (2 ¾-inch) cookies\nINGREDIENTS:\nCookie Ingredients:\n\n1 cup gluten-free flour\n\n1/2 cup almond flour\n\n3/4 TSP baking soda\n1/4 salt\n\n3/4 coconut sugar\n\n1/2 cup vegan butter (softened) \n1 TSP vanilla extract\n4 TSP non-dairy milk \n\n\nBourbon Barrel Aged Maple Glaze Ingredients:\n\n2 cups melted coconut butter\n\n1/2 cup Bourbon maple syrup\n\n1/4 cup non-diary milk \nDried rose petals (optional garnish)\n\nCacao nibs (optional garnish)\n\nWHIP IT UP:\n\nCookie Directions\n\n\nPreheat oven 350°F. In a large bowl, whisk together both flours, baking soda, and salt.\n\n\nIn a separate large bowl, use a hand mixer to blend sugar and butter until creamy and add vanilla. (If you don’t have a mixer use a wooden spoon and some muscle!)\n\nAdd flour mixture to butter-sugar mixture and blend until combined-- it will look crumbly. Add milk mixture and blend until smooth.\n\n\nDivide dough in half. Shape each half into a disk then wrap in parchment and chill until slightly firm, 15 minutes.\n\n\nWorking with one disk at a time, flour bottom parchment sheet (so dough doesn’t stick). Roll dough between parchment sheets until ¼” thick. Remove top sheet, punch out cookie dough shapes and transfer to a parchment-lined cookie sheet, spacing evenly apart.\n\n\nBake 8-10 minutes or until edges are lightly browned. Let cool completely before glazing.\n\n\nMaple Glaze Directions\n\n\nStir together all ingredients until thick and smooth. Drop a spoonful of maple glaze onto center of cookie then spread with an offset spatula. Sprinkle cacao nibs and rose petals to garnish.\n\n\n* Glaze note! Keep in a warm spot until ready to use. If glaze cools and thickens too much, heat in  microwave 5-7 seconds.\n \nContributor: Katy Peetz, Chef and Founder of Keetz"
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