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!
