Ingredients - 5 tablespoons Monkfruit Sweetener
- 1/2 cup Ghee, at room temperature, the consistency of softened butter
- 2 1/2 teaspoons Pure Almond Extract
- 1 teaspoon Pure Vanilla Extract
- 3/4 cup Almond Flour, 73g
- 1/2 cup Tapioca Starch, plus 1 Tablespoon, 73g
- pinch of Salt
Directions - Preheat your oven to 350°F and line 2 cookie sheets with parchment paper or silpats.
- Place the monkfruit into a SMALL food processor (mine is 3 cups) and process for about 3-4 minutes until fine and the consistency of powdered sugar.
- Add the monkfruit, along with the Ghee and both extracts into a large bowl. Using an electric hand mixer, beat on high speed until very pale yellow in color, about 3 minutes.
- Add in the flour, starch and salt and beat again for another 3 minutes, stopping to scrape the sides as needed.
- Scoop into a piping back and pipe onto the prepared cookie sheet in ¾-inch-high mounds. These do spread a lot so leave room between them – I put 16 on one cookie sheet. Do not press them down.
- Bake until the edges JUST begin to turn golden brown, about 11-13 minutes. If you can't fit both sheets in at once, leave the other sheet out at room temperature until the first batch of cookies are done.
- Once cooked, cool on the pan for 10 minutes. Then, gently transfer to a wire rack to cool COMPLETLEY.
Notes - I have also tried this with normal butter too, and it works great! Or, vegan butter for vegan alternative.
- As with all gluten free baking, please weigh your flour to ensure accurate results.
I have also done this with cornstarch. However, 73g is only about 1/2 cup. Again, please weigh. Recommended
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