Yield: About 2 1/2 dozen cookies
Make sure to use tight almost packed scoops when measuring the almond flour for this recipe.
Ingredients
1/2 cup butter, ghee, or palm shortening, softened
1/4 cup softened coconut oil
3/4 cup sugar*
2 eggs
2 teaspoons vanilla
1/4 teaspoon almond extract
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 1/4 cups blanched almond flour(scoop and slightly pack it down when you measure it)
1/2 cup coconut flour
Instructions
- In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar. Add the eggs, vanilla and almond extract, mix until incorporated.
- In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
- Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
- Visit The Best Almond Flour Sugar Cookies @ meaningfuleats.com for full instructions and notes of recipe.