2 sticks unsalted butter
1 cup coconut sugar
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg
1 teaspoon pure almond extract
1 1/2 cups almond flour
1 1/4 cups coconut flour
1 egg white
1 tablespoon water
1 cup sliced almonds
In a large mixing bowl cream together butter, sugar, baking soda, and salt until smooth and light.
Add egg and almond extract and beat until incorporated.
Add coconut flour, and almond flour mix thoroughly.
Scoop dough onto baking sheets lined with parchment paper using an ice cream scoop. Flatten cookies using the bottom of a glass or a fork(if you want a cross hatch on the cookies).
In a small cup whip egg and water until slightly frothy.
Brush each cookie with the egg white mixture and top with sliced almonds.
Place baking sheets in the refrigerator for 15 minutes (this keeps cookies from spreading too much on the baking sheet)
Preheat oven to 350 degrees while cookies are in the fridge.
Bake cookie for 15 minutes or until just set.
Allow to cool on the baking sheet for about 5 minutes and transfer cookies to a cooling rack. Store cookies in an airtight container
Yield depends on the size you scoop the cookies.
Keywords: Paleo, cookie, almond, almond flour, coconut flour, coconut sugar, gluten free, bake