2 cups almond flour
1/4 cup tapioca flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup coconut sugar
1/2 cup organic palm shortening or coconut oil
1 TBSP pure vanilla extract
2 tsp pure almond extract
Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Sift dry ingredients together in a large bowl:
In a separate bowl, melt palm shortening (or coconut oil). Stir in vanilla and almond extracts. Add to dry ingredients and stir until combined. The dough will be a bit crumbly. Form into a ball and place between 2 pieces of parchment paper. Roll out to about 1/4″ thick and cut into desired shapes. *Note: If you’re short on time, or just don’t feel like rolling the cookies out, you can just form them individually by hand and flatten them. However, I think they taste better being rolled out flat…and they look prettier. =)
Place onto baking sheet and bake for 6-9 minutes. Mine took 8. Let cool on baking sheet for 2 minutes before removing to cool on a rack. Enjoy!