Ingredients
- 1 cup oat flour sifted
- 3 tablespoons non-gmo cornstarch
- 1 1/4 teaspoons cinnamon
- 1/3 cup coconut sugar
- 1/2 cup butter softened to room temperature
- 1/4 teaspoon vanilla extract
- 1/2 tsp almond extract
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper. Don't just use cooking spray because your cookies will stick.
- In a small bowl, stir together the oat flour, cornstarch, and cinnamon. Set aside.
- Place the coconut sugar into a high-powered blender and blend until fine and powdery, similar to powdered sugar.
- Beat the powdered coconut sugar and butter in a large bowl, using an electric hand mixer, until combined. Add in the vanilla and almond extract and beat on the highest speed for 5 minutes, scraping down the sides of the bowl as necessary. You want the butter nice and fluffy.
- Add the flour mixture into the butter mixture a little at a time until fully mixed in. Beat at high speed for an additional 5 minutes. The texture should be that of frosting.
- Transfer the dough into a pastry bag. Press out onto the prepared baking sheet in balls about 1 1/2 tablespoons, only flattening them slightly. You want the dough to remain in a ball shape and be taller than it is wide.
- Bake until just golden brown, about 10-12 minutes. Let cool on the pan 10 minutes and then (very gently) transfer to a wire rack to finish cooling.