Gluten-Free, Dairy-Free, Serves 3
- 1 large egg
- 3/4 cup light brown sugar packed
- 1 cup cookie butter
- 3/4 cup coconut flour
- 1 1/2 Tbsp pure vanilla
- 2 tsp cornstarch
- 1 1/2 tsp cinnamon
- salt to taste
- 1 tsp baking soda
Directions:
Cream the egg, butter, sugar, and vanilla in a mixing bowl until light and fluffy. Add in the flour, cornstarch, cinnamon, baking soda, and salt. Mix until just incorporated, don’t over-mix it. The dough should be soft and slightly oily. If too wet or tacky, add up to 2 Tbsp of additional flour. Using an ice cream scoop, spoon about 2-inch cookies. Place onto a plate, flatten slightly, cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days. Preheat the oven to 350 degrees F. Pretreat a baking sheet with a non-stick option of choice. Place cookies at least 2 inches apart and bake for 8 minutes or until the edges have started to set. Cool on the baking sheet for 5 minutes before transferring to cool completely on a wire rack.