Categories: Clean Eating
Ingredients
- •150g coconut flour
- •1/4 teaspoon gluten-free baking powder
- •1 1/2 teaspoons stevia powder, plus extra to dust
- •a pinch of sea salt
- •200g cashew butter
- •4 organic eggs, lightly beaten
- •2 1/2 teaspoons natural vanilla extract
- •2 tablespoons coconut oil
- •2 tablespoons coconut milk
Directions
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Preheat the oven to 175 C and grease a baking tray.
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In a bowl, mix together the coconut flour, baking powder, stevia and salt.
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Warm the cashew butter slightly, then mix with the eggs, vanilla, coconut oil and coconut milk until smooth. Add to the dry ingredients and mix well to form a dough.
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Roll the dough out between two sheets of baking paper to a thickness of 6 -8 mm. Cut out shapes using your favourite cookie cutter, and place on the greased baking tray. These cookies won’t spread during baking.
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Bake for 20 – 25 mins, or until cookies are crisp and golden. Leave them to cool on the tray a little before transferring to a wire rack to cool completely. Dust with extra stevia if required. Cookies will keep in an airtight container for several days.