.png)
This is not one of our normal super healthy recipes but sometimes you need a treat and this is the healthiest you’re going to get!
Makes roughly 36 cookies depending on the cutter size. You can easily halve this recipe.
Ingredients - 1 cup unsalted butter (butter must be softened, but not melted. - 3/4 cup coconut sugar - 1 tablespoon pure vanilla extract - 1 egg - 1/2 cup tapioca flour
- 1.5 cups gluten-free all-purpose flour I like the Woolworths home brand one.
- 1/2 cup almond meal
- 1/2 teaspoon xanthan gum (leave out if your flour already has it)
- 1 1/2 teaspoons baking powder
- Extra tapioca flour for rolling out.
Method
In a large bowl cream the butter and coconut sugar together with a mixer until butter turns white and sugar is nearly dissolved.
Beat in the egg and vanilla, beat for another few minutes.
In a medium bowl add the gluten-free flour, tapioca flour, almond meal, xanthan gum and baking powder and stir to blend ingredients.
Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like very soft play dough.
Cover cookie dough and refrigerate for 30 minutes.
Preheat oven to 180°.
Sprinkle some tapioca on top of a silicon mat or some baking paper. Roll the dough onto to about 1cm thickness. (I thus in a few batches to make it easier.)
Bake for 10 minutes or until the edges are very lightly browned. Please watch your cookies because all ovens are different.
Allow cookies to completely cool before icing. I used royal icing, not very
healthy. They were actually tastier without icing!