Ingredients
- 1/2 cup butter, softened to room temperature
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups almond flour (225g)
- 1/2 cup sifted coconut flour (56g)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
For the frosting:
- 3 tablespoons butter, softened to room temperature
- 2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 2-3 tablespoons unsweetened almond milk or regular milk
Instructions
- In a large bowl, cream together the butter and sugar until well mixed. Add in the egg and vanilla and beat again.
- Stir in all the remaining cookie ingredients until well mixed.
- Pour onto a piece of plastic wrap and wrap into a thin disk. Refrigerate for 1 hours.
- Heat your oven to 375 degrees and line a cookie sheet with parchment paper.
- Roll the dough into heaping 1 Tbsp sized balls and press out about 1/2 inch thick.
- Bake for 13-15 minutes until lightly golden brown and then cool completely on the pan.
FROSTING:
- Beat all the ingredients in a large bowl until well mixed. Add more milk if you want a thinner consistency.
- Spread on the cookies and DEVOUR!
