Ingredients:
2 cups almond flour (ground almonds) - nut allergies can use oat flour
2 tablespoons coconut flour
1/2 cup organic maple sugar or whole cane sugar
1/2 teaspoon unflavored gelatin (optional)
1 teaspoon arrowroot
3/4 teaspoon Celtic sea salt
1 stick unsalted butter, cold, cut into tablespoons
2 tablespoons coconut flour
1/2 cup organic maple sugar or whole cane sugar
1/2 teaspoon unflavored gelatin (optional)
1 teaspoon arrowroot
3/4 teaspoon Celtic sea salt
1 stick unsalted butter, cold, cut into tablespoons
Directions:
Place dry ingredients in a bowl or a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Roll dough into a 9-inch flat disk. Wrap tightly (I like to use a layer of parchment paper and then plastic wrap). Refrigerate for 1 hour. Preheat oven to 350 degrees and adjust rack to middle postion. Dust a large surface with a bit of arrowroot and roll out to 1/4-inch thick. Cut with cookie cutters and transfer cookies to a baking sheet lined with parchment paper. Bake for 9-10 minutes, until just turning golden brown on the edges. Cool completely before serving.
Place dry ingredients in a bowl or a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Roll dough into a 9-inch flat disk. Wrap tightly (I like to use a layer of parchment paper and then plastic wrap). Refrigerate for 1 hour. Preheat oven to 350 degrees and adjust rack to middle postion. Dust a large surface with a bit of arrowroot and roll out to 1/4-inch thick. Cut with cookie cutters and transfer cookies to a baking sheet lined with parchment paper. Bake for 9-10 minutes, until just turning golden brown on the edges. Cool completely before serving.
