These airy cookies are the perfect small treat. Gluten free, dairy free and paleo friendly! Recipe adapted slightly from The Happy Pear.
Course Dessert
Prep Time 35minutes
Cook Time 8minutes
Total Time 43minutes
Servings 16
Author Andrea @ French Pressed Kitchen
Ingredients
240gcashew butteralmond/peanut butter also work
4Tbsp.coconut sugaror regular
3Tbsp.maple syrup
2Tbsp.ground flaxseed
½tsp.baking soda
½tsp.baking powder
1tsp.vanilla extractor pinch of vanilla bean
Pinchof cinnamon
Coarse sea salt
Instructions
Place all the ingredients in a bowl and stir until combined. Refrigerate for about 30 minutes.
Preheat oven to 400F. Form dough into balls, then press down slightly to flatten on baking sheet.
Sprinkle with sea salt and bake 7-8 minutes. A few minutes longer will result in a crispier cookie.
Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. I don't usually get that far. Store in an airtight container for up to 5 days!