Ingredients
- 120 g ghee
- 100 g all purpose paleo flour
- 150 g almond flour or meal
- 50 g Xylitol
- 1/2 tsp backing powder
- 1 fresh ground lemon zest
Servings: cookies
Instructions
- In a pan melt the ghee, let it lightly brown and let it cool.
- Put all the other ingredients in a bowl, add the melted butter and combine all the together. Form two rolls/sausages of 4 cm diameter, wrap them in a plastic foil and let them cool in a cold place for around one hour.
- Preheat the oven to 160°C/320°F.
- Now take the cookie dough rolls out of the fridge, take away the plastic wrap and cut the rolls in slices of half a centimeter/0.4 inches.
- Place the slices on a baking tray with parchment paper and in the oven for around 10 - 12 minutes. Check the color, they have to be golden.
- Take them out of the oven and let them cool out on a cooling rack.
- Store them in an air-tide container.
Recipe Notes
You can make them also with chocolate, or nuts, or what ever you like.
They can be stored for weeks in an air-tide container.
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