These dairy-free, one-bowl gluten free cookies are as quick and easy as they are stunningly beautiful. Crisp, lightly sweet and naturally delicious.
Follow along with the how-to video here!
- Easy
- 15 mins
- 18 servings
Ingredients
- 1 cup almond meal
- 1/2 cup oat flour
- 1/4 cup coconut sugar or cane sugar
- Pinch salt
- 1/8 tsp ground cardamom
- 1/2 tsp Rodelle Vanilla Paste
- 4 tbsp coconut oil, solid at room temp
- 1 egg
- 1 tbsp coconut sugar or cane sugar to top
- Violets / pansies / herbs to top
Uses
Occasions
Directions
- Preheat the oven to 350F.
- In a large mixing bowl combine your dry ingredients: 1 cup almond meal, 1/2 cup oat flour, 1/4 cup sugar, pinch salt and 1/8 tsp cardamom. Break up any flour clumps.
- To your flour mix, stir in 1/2 tsp Rodelle Vanilla Paste and 4 tbsp coconut oil. Use hands to massage the coconut oil into the flour until the mixture looks like wet sand. Add your egg, stirring it into the mix -- then kneading to bring everything together into a ball.
- Set the dough ball on a sheet of parchment paper. Top with a 2nd sheet of parchment paper and roll dough out to 1/4 inch thick.
- Use a circular cookie cutter (or a small mason jar lid) to cut circles out of the dough. Roll away the excess dough and set it aside for your 2nd batch.
- Place violets on your cookies, pressing them into the tops firmly so they stick. Sprinkle sugar generously over top (can sugar is the most aesthetically pleasing).
- Bake for 9-10 mins, until golden brown. Cookies firm up as they cool. Store in a container loosely wrapped in a cloth at room temp (a sealed top will soften the texture as moisture escapes the cookies).
Note: This recipe was prepared for Rodelle by @willfrolicforfood.