1/2 cup Coconut Flour
3/4 cup Arrowroot
1/4 cup Ground Almonds
1 tsp Baking Powder
1/4 tsp Pink Himalayan Salt (fine)
1/2 cup Coconut Sugar
1 tsp Vanilla Extract
1/4 cup Coconut Oil (melted)
Preheat the oven to 180C. Line a baking tray with greaseproof paper.
Add the coconut flour, arrowroot, ground almonds, baking powder, salt and coconut sugar to a bowl. Mix well.
In a separate bowl, add the eggs and vanilla extract and beat well.
Add the egg/vanilla mixture to the bowl of dry ingredients and beat until smooth.
Gently melt the coconut oil and allow to cool slightly.
Add this to the mixture and mix to combine into a soft dough. If the dough feels too soft place the bowl in the fridge for 15 minutes.
Place a piece of greaseproof paper on your work top, and dust with arrowroot or rice flour.
Place the ball of dough, and top with a light dusting of arrowroot/rice flour and another piece of greaseproof paper.
Place your hands gently on top of the paper and start to flatten the ball of dough, then using a rolling pin gently roll out the dough to about 3/4 inch thick (or however thick you want your cookies – don’t roll the dough too thinly though).
Use cookie cutters i.e. star, Christmas trees etc to cut out your cookies, and place them on the prepared baking tray.
Bake for 10 mins, then remove from the oven and allow to cool.
Repeat until all the dough has been used.
Store in an airtight container for up to 3 days.