Ingredients
For the Cookies:
- 1 egg
- 1 cup cassava flour
- 1/2 cup fine almond flour (can substitute for coconut flour. Do not use almond meal)
- 1/2 cup ghee, unmelted
- 1/4 cup coconut sugar
- 3 tablespoons honey
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Frosting:
- 1 can coconut cream (do not use coconut milk)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
Instructions
For the Cookies:
- Preheat oven to 350 degrees F. and lightly grease a baking sheet
- In a large bowl, mix cassava flour, almond flour, baking powder, coconut sugar and salt together
- Add in ghee, honey, vanilla, and egg and beat until fully combined and dough is sticky and formed
- Roll into 1″ sized balls and place on the baking sheet, leaving plenty of space between each cookie
- With the palm of your hand, gently press down on each cookie to slightly flatten it (can do this before or immediately after baking)
- Bake for 8-10 minutes. Remove from oven and let cool completely prior to moving!
For the Frosting:
- Chill canned coconut cream in the fridge 12-24 hours prior to use. Pour the coconut cream into a bowl, add maple syrup and vanilla. Beat with a fork or electric mixer until completely smooth and fluffy
Notes
Baking time may vary by oven
Coconut flour and almond flour are a 1:1 substitute
Find it online: https://www.wholekitchensink.com/paleo-sugar-cookies/