⅔ cup coconut oil, (warmed until it is liquid)
1 tsp. almond extract (or vanilla)
2 cups cassava flour
½ cup coconut sugar crystals
½ tsp. baking soda
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine the coconut oil, egg, and almond extract. Mix well with a fork until well combined. Next, add the remaining dry ingredients and use a rubber spatula to completely incorporate the dry mix into the wet mix, until a dough is formed.
Place a large sheet of parchment paper on the counter, and place the dough ball on it. Place another piece of parchment paper on top of it, and use a rolling pin (or wine bottle for those of us without a rolling pin) to roll it out into a ¼ inch thickness. You don’t want them to be too thin, or they will break/crumble.
Use cookie cutters to make desired shapes, then carefully transfer them to a parchment lined baking sheet, spacing them an inch apart. You can continue combining dough scraps into a ball, rolling out, and pressing with cookie cutters until all dough is used.
Bake for 12 minutes until edges are golden. You can serve as is, or, if you’d like to ice them, let them cool completely first.
Recipe by David Avocado Wolfe at https://www.davidwolfe.com/paleo-sugar-cookies/