Ingredients
- 135 gr paleo all purpose flour
- 35 gr almond meal
- 0.5 tsp baking powder
- 1 tbsp pumpkin pie spice
- 60 gr cold ghee
- 125 ml maples syrup or honey
Servings: cookies
Instructions
- In a large bowl mix all the dry ingredients
- Add the ghee and the maple syrup and stir first with a wooden spoon. Then use the hands and form a ball.
- Transfer the cookie dough into a tupperware and leave the dough in the fridge or in a cool place over night.
- The next morning preheat the oven to 175°C/350°F.
- Take the cookie dough out of the container and roll out the dough. It should be around 3 mm/0.1 inches
- Cut the cookies with a cookie cutter of your choice or just a glass to have a round form. Put the cookies on a cookie sheet and bake for 15 minutes.
- Let them cool out and transfer the cookies into a airtight container.
Recipe Notes
You can store the cookies for a relative long time. They are hard but friable.
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