Gluten-Free Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 2 cups finely ground almond meal
02 - 1/2 cup coconut flour from dried coconut
03 - 1/2 teaspoon baking soda powder
04 - 1/2 teaspoon regular table salt
05 - 1/2 cup pasture raised butter at room temp
06 - 1/4 cup liquid coconut oil cooled down
07 - 1/4 cup regular granulated sugar
08 - 1/4 cup Stevia baking blend
09 - 1 fresh large egg
10 - 1 1/2 teaspoons pure vanilla extract

→ Chocolate Topping

11 - 1/2 cup premium white chocolate chips
12 - 1 tablespoon unrefined coconut oil
13 - 2 drops rosy pink food dye
14 - Decorative sprinkles if desired

# Instructions:

01 - Whisk dry ingredients. Cream butter, oil, sugar and Stevia. Add egg and vanilla. Mix in flour mixture gradually.
02 - Form dough ball, wrap in plastic. Chill 1 hour to overnight.
03 - Roll dough 1/4" thick between parchment. Cut shapes. Bake at 350°F for 10-13 minutes until golden.
04 - Melt chocolate and oil in microwave. Add food coloring. Dip cooled cookies and add sprinkles.

# Notes:

01 - Keeps fresh for 7 days when stored in sealed container
02 - Plain cookies can stay in freezer up to 3 months

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