Since going gluten-free/almost Paleo, I have played a lot with different flours. My favorite for almost everything is using the gluten free flour mix for this recipe. This combination works best for cookies. Since I am making coconut custard today, these cookies will be the base for it. We don’t eat deserts often, but when we do, I want it to be the healthiest for us so we don’t get foggy headed, which can easily happen when you eat a clean diet then go and eat something bad for your body.
This recipe is for vanilla wafers, but can be the base for any kind of cookie such as chocolate chip, chocolate, PB or almond butter and so on.
- 1/2 C grass-fed butter, melted
- 1 C sweetener; coconut palm sugar, date sugar, unrefined cane sugar (reserved for occasion), or any other kind that is healthier
- 1 egg
- 1/2 tsp. baking soda
- 1/2 tsp. almond extract (not flavoring) – optional
- 1 tsp. vanilla extract (not flavoring)
- 2 C Gluten Free Flour Mix- 1 Cup almond flour, 1/2 Cup coconut flour and 1/2 Cup arrowroot flour
- Preheat oven to 350F, grease cookie sheet.
- Melt the butter and add it with sweetener and mix well.
- Add the egg, mix well.
- Add baking soda, mix well (for some reason adding it here keeps it from expanding too much).
- Add the extracts, mix.
- Add the gluten free flour and mix well.
- At this point you can drop each cookies with a spoon or roll into a ball. Each cookie should be about 2 tsp of dough that will triple in size when baked.
- Bake for about 12 minutes or until turning golden brown, let cool completely before eating for best taste.