Grain Free Almond Cookies

These light but rich in flavor cookies are a delicious treat free of processed sugars, gluten, and grains. They are quick and easy to make and can store in the fridge for 5 days after you make them. They are scrumptious all on their own or dunked in some milk. I used lamb shaped cookie cutters in this recipe for a spring time inspired cookie, but you could shape these however you would like.

Ingredients

• 1 Large Egg

• 1 teaspoon almond extract

• 1/4 cup raw or local honey

• 2 tablespoons coconut oil (melted)

• 2 cups almond flour

• 1/2 cup coconut flour

• 1/2 teaspoon baking soda

• Pinch of salt

Directions

• Pre-heat your oven to 350 degrees F

• Line your baking sheet with parchment paper or a liner of your choice and set aside

• In your bowl, whisk together your room temp egg, almond extract, honey, and coconut oil (measure out your coconut oil in its solid form and then melt)

• Slowly add in your salt, almond flour, coconut flour, and baking soda, stirring as you go until dough forms

• Continue stirring and kneading your dough with your spoon until it becomes a ball of dough

• Place your bowl in the fridge for 15-30 mins or wrap your ball of dough and place in fridge or covered outside in the chilly weather for 15-30 mins (you want your dough chilled so that it is easier to work with in the next step)

• Roll out your chilled dough 1/4-1/2 thick with your rolling pin

• Create your shapes using your cookie cutters of choice and then place your cookies on your lined baking sheet. Click for sheep cookie cutter.

• Bake 6-8 mins depending on the thickness of your dough (do not overcook or they will get dry and become too brown on the bottoms)

• ENJOY!