Ingredients
- 1/2 cup arrowroot flour
- 3/4 cup almond meal
- pinch salt
- 1/4 cup sugar (granulated Sukrin)
- 1/3 cup ghee
- 1 tsp vanilla
- 1 egg
Servings: cookies
Instructions
- Set the oven on 180°C/350°F
- In a large bowl combine all ingredients one after the other on the list, mixing first the dry ones and then adding the wet ones.
- Scoop the batter in 12 larger batches on a baking dish with parchment paper. Don't flatten them and let enough space between each other. They will flatten by their own and get large.
- Bake for 15 minutes or until golden.
- Take them out and let them cool out well.
Recipe Notes
I didn't prepare cookies but spread the whole batter in one large 'cookie' on the parchment sheet. I didn't need cookies to eat but to crumble them.
And I let the cookie 5 minutes longer in my oven. Just to dry it out more.
In the first moment I didn't like the arrowroot cookie too much. The next day it was great in taste and consistence. I crumbled it and on the rest I put the remaining chocolate on. It was a super great dessert. In summer it will be perfect on ice-creme and maybe for a muesli crumble with nuts as well. Will try that!
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