Recipe Courtesy of Kailava, kailava.com
Preheat oven to 335.Ingredients:
2.5 Cups Blanched Almond Flour
1/4 tsp Sea Salt
1/4 tsp cinnamon
1/4 cup softened coconut oil
1/3 cup Agave
1 tsp Almond Extract
1/2 tsp Vanilla Extract
1 Large EggIcing:
4 tbsp softened coconut oil
4 tbsp agave
1 tsp almond extract
1/4 tsp vanilla extract
1/8 tsp fine salt
gel food coloring (optional)
Whisk together the dry ingredients in a medium sized bowl.
Whisk together the wet ingredients in a small bowl.
Combine wet into the dry with a wooden spoon until it forms a ball.
Wrap in plastic wrap and refrigerate for 20-30 minutes until slightly firm and cool.
Whisk together all of the icing ingredients and refrigerate until ready to use so it can thicken up.
Cookie Cutter Method:
Dust your counter with arrowroot powder and roll out the cookie dough to desired thickness. Cut with cookie cutter shapes and place on prepared cookie sheet. Bake on lower rack for 8 minutes. Cool cookies and frost with cookie icing. Enjoy!
Cookie Scoop Method:
Scoop cookie dough into balls and place onto baking sheet. Place wax paper or parchment paper over the top and flatten with the bottom side of a 1 cup sized measuring cup. Bake on lower rack for 8 minutes. Cool cookies and frost with cookie icing. Enjoy!