INGREDIENTS
(serves 1-2 dozen, depending on how thick you make it)
2 1/4 cups Almond Flour
1/4 Cup arrowroot powder
1/4 tsp. sea salt
1/4 Cup maple syrup
1/2 cup grass-fed butter
1/2 tsp. vanilla
1/2 tsp. baking soda
DIRECTIONS
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a mixer, combine all ingredients and blend until a dough-like consistency. Form into large ball of dough.
Place the ball of dough in between two pieces of parchment paper. With a rolling pin, roll a 1/4-1/2 thick disk. For crispier cookies, roll out thinner. I used cookie cutters for this recipe.
Place the cookies on parchment paper and bake for 12-14 minutes until brown.
Once baked, let cool and enjoy!
Hi! I’m Debbie!
Someone once said, “When you come out of the storm, you won’t be the same person who walked in.”
As a 
Hi Debbie,
These are so pretty and look really good. I am not able to have dairy/butter – do you have any idea if I could substitute my cashew butter or organic palm shortening instead? Any idea if it would work or have you ever tried this type of substitution?
Thanks so much,
Jory
Hi Jory!!! Thanks so much for the compliment:) I haven’t tried it with anything else but I would try the shortening over the cashew butter for sure. Let me know how it turns out!
These are delicious! Super quick and easy to bake. I love the texture, would never tell they’re gluten free! My family loves them! Thanks Debbie!❤️❤️❤️