cookie - gluten free arrowroot biscuits

By tinathorn

Ingredients

• 1/2 cup (68g) arrowroot flour
• 3/4 cup (90g) almond flour
• 1/4 teaspoon fine sea salt
• 1/4 cup (40g) coconut sugar (or any granulated sugar), ground into powder
• 1/2 cup palm shortening from eco-friendly sustainable farms (I buy in bulk from Tropical Traditions. A small tub is on iHerb, which ships internationally)
• 1 teaspoon vanilla extract
• 1 large egg

Details

Servings 1
Adapted from thespunkycoconut.com

Preparation

Step 1

1. Set the oven to 350°F.
2. In a mixing bowl combine the arrowroot flour, almond flour, sea salt, and ground sugar with a whisk.
3. Add the shortening, vanilla, and egg. Combine with an electric mixer.
4. Use a size 40 scoop with a lever or a spoon to drop 12 cookies onto a sheet lined with unbleached parchment paper. Leave 2 inches between the cookies for spreading. Do not flatten the cookies.
5. Bake for about 15 minutes or until the edges are nicely browned. Let cool on the sheet.