The flavor and texture are a mixture of a sugar cookie and a sandie. They are firm with a crunch. The actual cookie is only sweetened with a hint of honey and coconut sugar. The Mexican Vanilla flavor tastes like a bakery cookie. These will not crumble like some Gluten Free cookies tend to do.
By: Bekie A
1/2 cup almond flour ( don’t have it? Process rolled oats)
1 1/2 Gluten Free Flour mix (I like Pamela’s Artisan blend)
1/4 cup coconut sugar
1/2 cup Dairy Free/Soy Free butter (I used Earth’s Best)
1 healing Tbsp of coconut oil
1/2 cup cold water
1 Heaping Tbsp of honey
2 tsp Mexican vanilla
Pinch of sea salt
*** optional: 1/2 tsp almond extract
Toppings: sprinkles, coconut, chocolate chips, powdered sugar…etc
Using a mixer, beat butter, coconut oil, coconut sugar, and honey together. Once combined, add Mexican vanilla, salt, and almond extract. Put mixer on low, slowly add in flour. Lastley, add in cold water until dough comes together.
Form into a ball. Place on a floured surface and roll out until 1 inch thick.
Use a cookie cutter to cut dough. Gently place onto a baking stone or double sheet. If adding sprinkles, add them to the inside of the cookie cutter. Use a spatula to transfer. Then remove cutter.