Ingredients:
- 1/2 cup of ghee
- 1/4 cup of softened coconut oil
- 3/4 cup of coconut sugar
- 2 organic eggs
- 2 tsp of vanilla extract
- 1/4 tsp of almond extract
- 1/2 tsp of baking soda
- 1/2 tsp of pink himalayan salt
- 2 1/4 cup of almond flour
- 1/2 cup coconut flour
For topping:
- Coconut butter
- Sprinkles
Directions:
- In a clean bowl, mix together ghee, coconut oil, and coconut sugar. Slowly add eggs, vanilla, and almond extract.
- In a separate bowl, pour baking soda, salt, almond flour, and coconut flour.
- Add flour mixture with the creamed ingredients and blend well with an electric mixer.
- Form the dough with your hands and wrap in plastic wrap. Flatten the dough and cool for 30 minutes or overnight.
- Preheat oven to 350 F and line 2 baking sheets with parchment paper.
- Sprinkle a clean surface with coconut flour and roll the dough until you reach a thickness of about 1/4 inches thick.
- Using a cookie cutter, cut the cookies out to your desired shapes and place them on the baking sheet.
- Bake for 15 minutes and let them cool on baking sheet for a couple of minutes.
- Transfer them to a wire rack to complete cooling before topping with coconut butter and sprinkles.
- Enjoy!
