Vegetarian, Dairy Free, Gluten Free & Soy Free!Serves: 2 Dozen
2 scoops Raw Organic Fit Vanilla
½ cup coconut flour
½ cup gluten free all-purpose flour
1 teaspoon baking soda
½ teaspoon sea salt
1 cup Garden of Life Coconut Oil - melted
¾ cup Swerve granular sugar
1 cup almond milk.
1. Preheat oven to 350 degrees. 2. Mix together the first 5 ingredients and set aside. 3. Next, mix together the eggs and Swerve until smooth, then add the coconut oil and mix again until smooth. 4. Combine dry ingredients into wet ingredients and mix well; then add the almond milk. 5. Roll dough into balls with your hands then gently flatten them and place onto a cookie sheet. 6. Bake for 12 minutes then let cool. 7. Option: You can sprinkle a little Swerve on top of each cookie after they come out of the oven. 8. Store cookies in refrigerator for up to 1 week or in freezer for one month.
Recipe courtesy of Gwen Eager, Garden of Life Product Specialist and Certified RAW, Vegan Chef