1 cup sugar
2 tsp vanilla
6 T almond milk
1 cup cashew butter
2 cups flour
1 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
- Place first 4 ingredients in stand-up mixer, and mix until creamy
- Add remaining ingredients and mix well
- Refrigerate dough for an hour or two
- Preheat oven to 325
- Roll out dough about 1/2 an inch thick, and use cutters to cut out shapes
- Bake for 15 minutes for soft cookies, or for hard cookies for about 20 minutes until golden and slightly browned around the edges
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