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

Preparation

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!