1/4 Cup GrassFed Cultured Organic Ghee (Pure Traditions)
1/3 Cup Grade A Maple Syrup (Shady Maple)
2 Teaspoons Vanilla Extract (Simply Organic)
2 Cups Almond Meal (Bob's Red Mill)
1/4 Teaspoon Baking Soda (Bob's Red Mill)
1/4 Teaspoon Cream of Tartar
1 Can Canned Organic Coconut Milk (Natural Value)
1 1/2 Tablespoons Grade A Maple Syrup (Shady Maple)
1/2 Teaspoon Vanilla Extract (Simply Organic)
Preheat oven to 350 degrees.
Mix together ghee, 1/3 cup maple syrup, vanilla, almond flour, baking soda, and cream of tartar until incorporated.
Put dough into cookie press and press cookies on parchment lined baking sheets.
Bake 6-8 minutes.
Fill sandwich bags with icing and snip off the corner of the bag.
Cool and Decorate as desired.
Store in a sealed container.
Mix together coconut milk, 1 1/2 tablespoons maple syrup, and vanilla. If you don’t have a cookie press, you can use cookie cutters, simply use the following instructions in place of steps using cookie press:
Refrigerate dough for one hour.
Roll out to 1/4 inch thickness.
Cut out desired shapes and bake for 7-9 minutes.
For a crispier cookies, leave cookies in the oven until the edges are golden and remove from cookie sheet right away.
For softer cookies take out of the oven ASAP and allow cookies to cool on a cookie sheet.