For the cookies
- 1/4 cup Coconut Flour
- 1/2 cup Arrowroot Flour
- 1/4 tsp Sea Salt
- 1 tsp dried Lavender (food-grade)
- 100 g (about 1/2 cup) Palm Shortening (in solid form)
- 1 tbs Honey or Maple Syrup
For the glaze
- 2 tbs Coconut Oil
- 2 tbs Coconut Butter
- 1 tsp Maple Syrup
For the Topping
- Edible flowers, chopped freeze dried strawberries, chopped freeze dried peaches, lavender
- Mix the coconut flour, arrowroot flour, sea sea, and lavender in a medium bowl.
- In a large bowl with a hand or stand mixer, cream together the palm shortening and honey.
- Add the dry ingredients to the shortening mixture and mix until the pieces start to come together into a big ball.
- Pour the mixture out onto a piece of plastic wrap and shape into a log shape. Wrap with the plastic wrap.
- Refrigerate for at least 30 minutes or freeze for up to 3 months.
- Preheat the oven to 300 F.
- Remove the log from the fridge, unwrap from plastic, and cut into 1/4 inch slices. Put the slices on a baking sheet covered in parchment paper.
- Bake for 15 minutes or until starting to turn golden brown.
- Let sit for at least 10 minutes to cool before moving from sheet.
- Meanwhile, melt the glaze ingredients together in a small pan over medium heat. Stir to mix.
- Using a spoon, pour the glaze on the cookies and then sprinkle optional desired toppings on the cookies.
Alternatively, you can pat the dough out flat and use a cookie cutter to cut shapes out (like the big cookies in this post). Add a few minutes of cook time if the cookies are super soft after 15 minutes.
Keywords: AIP, Autoimmune Paleo, coconut flour, Egg-free