Ingredients
- 2 whole Egg
- 1 cup Gluten-Free Flour I used bobs 1:1 flour
- 6 Tbsp Cane Sugar Organic
- 1/2 cup Almond Flour
- 1 1/2 tsp Baking Powder
- 4 Tbsp Coconut Oil Softened
- 2 Tbsp Almond Milk
- 1 Tbsp Pure Vanilla Extract
Instructions
- Whisk dry ingredients together until no more lumps
- Add your wet ingredients and mix together until an easy to handle dough ball is achieved
- I found refrigerating your dough for 15 minutes makes for easier handling, without having to use much extra flour and risk cracking
- Take about 1/2 tbsp of dough and roll into a ball then flatten slightly. Place on parchment paper lined baking sheet
- Bake at 350 for 15-17 min until slightly golden in color
- Allow to cool and enjoy!
- Store in an airtight container
Video
Notes
If your dough is too sticky you can refrigerate it for 10-20 minutes prior to rolling into balls feel free to coat hands in flour prior to rolling, just don't overdo it as it will cause dry cookies and cracking I used bobs red mill 1:1 baking flour and what I recommend for this recipe. This contains rice flour making it a tad drier than gluten free all purpose flour. If you're using gluten free all purpose flour your dough will be more sticky so I would definitely refrigerate your dough.