these cookies are great for making any shape cookies… nut-free, so perfect for school treats!
1/4C (28g) coconut flour
1/4t (0.3g) baking soda
1/16t (0.3g) sea salt
2T (28g) butter
1T (14g) coconut oil
2T (27g) Truvia
1/2 (25g) egg
1/4t (2g) vanilla extract
Mix coconut flour, baking soda, and salt. set aside.
Using a mixer, mix butter, coconut oil, Truvia, egg, and vanilla extract. Mix in the flour mixture. Blend well.
Wrap the dough in plastic wrap and refrigerate for 30minutes, or until easy to handle.
Place the dough in-between two sheets of parchment papers. Roll out the dough to 1/4inch thickness.
Cut out to desired shapes.
Bake at 325 for about 5-6 minutes, until edges are golden brown.
Let the cookies cool completely as they will harden as they cool.
This makes a large batch (made about 50 mini cookies)
You can save the dough for later use (i have only tried 3-4 days) by storing in a ziploc bag, after wrapping well with a plastic wrap.
You can increase the coconut oil to for better ratio
**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**