AuthorA. KarayCategoryDessert, Gluten FreePreheat oven to 350 degrees.
Using a stand mixer combine almond flour, arrowroot powder, and sea salt.
While mixing, slowly add maple syrup and vanilla.
Add palm shortening one tablespoon at a time, allowing flour mixture to be incorporated before adding the next. The mixture will continue to thicken and soon form into a ball.
Remove ball from mixing bowl and place between two pieces of parchment paper Roll flat.
Cut cookies into shares or rectangle squares using a fork to add little indentations as pictured.
Place on a parchment-lined baking sheet and bake for 10-14 minutes or until golden brown.
Allow to cool slightly. Remove from tray and put o cooling rack to cool. Enjoy!
Ingredients
Directions
Preheat oven to 350 degrees.
Using a stand mixer combine almond flour, arrowroot powder, and sea salt.
While mixing, slowly add maple syrup and vanilla.
Add palm shortening one tablespoon at a time, allowing flour mixture to be incorporated before adding the next. The mixture will continue to thicken and soon form into a ball.
Remove ball from mixing bowl and place between two pieces of parchment paper Roll flat.
Cut cookies into shares or rectangle squares using a fork to add little indentations as pictured.
Place on a parchment-lined baking sheet and bake for 10-14 minutes or until golden brown.
Allow to cool slightly. Remove from tray and put o cooling rack to cool. Enjoy!
