Allergens: Gluten Free
1/2 cup coconut flour
Or 3/4 cup + 3 Tbsp almond flour
With 1/4 cup coconut flour
1 cup monk fruit sweetner
Or granular sweetner of your choice
2 tsp baking powder
Whisk. No lumps
2 large room temp eggs
3/4 cup melted butter
2 tsp vanilla extract
Beat on low 30 sec
Medium another 30 sec
Add dry to wet ingredients
Mix till smooth
Let rest at room temperature for 15 minutes.
Coconut flour needs to absorb moisture
Add coconut flour as needed to get right cookie dough texture
May need to add up to 1/4 cup more.
Bake on parchment lined cookie sheet
Tablespoons scooped onto sheet
Roll a tight ball then push down to form the cookie shape you want
Will not spread
Bake 385 F
For 6-8 min
Must cool completely to firm.
8-10 minutes then transfer to wire rack.
Coconut flour is delicate to work with.
Absorbs a lot of fluid.
Must cool completely to be firm.