- ¼ cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- ⅛ teaspoon baking soda
- 1 ½ tablespoons nondairy milk
- 1 tablespoon coconut oil melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Preheat oven to 350℉.
In a small bowl, whisk together all dry ingredients.
Add rest of ingredients and mix together with rubber spatula. A thick dough will form.
Roll into an 8” cylinder and place in freezer for 15 minutes.
Cut the log into disks about ¼” thickness, then transfer the disks to a parchment lined cookie pan, At this point you can press a shape into the top(optional).
Bake for 10 minutes and let cool completely.
Store in an airtight container at room temperature for up to 5 days or in the freezer for up to a month. Thaw frozen cookies at room temperature for 5 minutes. Enjoy!