(Makes 30 cookies)
Macros: (per cookie) 87 cal, fat 5g, carbs 10g, protein 1g, fibre 0g
Ingredients: 1 3/4 cups gluten free all purpose flour blend 1/2 cup almond flour
1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons vanilla extract Pinch of cinnamon 1/4 cup cashew butter (or other nut butter but cashew has a nice mild flavour) 1/2 cup coconut oil, melted 2 flax eggs/egg replacer or 2 large eggs* 1/2 cup coconut sugar 10 drops liquid stevia or 2 tablespoons granulated stevia
Directions: Preheat oven to 375 degrees Line baking sheets with parchment paper (or use good quality non-stick pans!) In a medium bowl sift together all dry ingredients (flour, baking soda, salt, cinnamon) Mix all wet ingredients in a large bowl until full combined and add in dry ingredients 1/3 at a time Scrape dough out of bowl and wrap in parchment paper -- place in the fridge for 15 - 30 minutes Dough will be slightly sticky/oily if not refrigerated sufficiently -- leave in for a full hour if necessary Once set, roll the dough out to 1/4 inch thickness -- you may roll them thinner for a more delicate cookie but the sturdiness and flakiness is emphasized with a thicker cut cookie! Cut out the cookies until you have completed the dough -- you can place the cookies close together on the baking sheet as these will not spread very much. Bake each batch for 8-10 minutes for a softer cookie and 2-4 minutes longer for crunchier cookies until the edges become golden to dark brown. Cool on a wire rack fully.