INGREDIENTS
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon Pink Himalayan Sea Salt
- 1-7oz box
- 1 1/2 sticks (12 tablespoons) butter, room temperature
- 1 cup Organic Coconut Flower Sugar
- 2 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
- 40 Superfood Lab Shelled Whole Raw Almonds
DIRECTIONS
| 1. | Preheat oven to 325°F with rack in center. Line cookie sheets with parchment paper or aluminum foil. |
| 2. | Sift flour, baking powder, and salt into a small bowl. Set aside. |
| 3. | Chop Superfood Lab Shelled Whole Raw Almonds finely |
| 4. | Combine Almonds, butter and 1/2 cup of the sugar in mixing bowl. Beat on high speed for 3 minutes, or until soft and fluffy. |
| 5. | Add egg whites and vanilla. Beat until well mixed. |
| 6. | Mix in flour mixture on low speed until just incorporated. |
| 7. | With a tablespoon or small ice cream scoop, scoop enough dough to form a 1-inch ball. |
| 8. | Roll dough between palms to make balls. Roll balls in remaining 1/2 cup of sugar. |
| 9. | Place balls on prepared baking sheets, leaving 2 inches between for spreading. |
| 10. | Firmly press an almond on top of each cookie. |
| 11. | Bake for 15 - 17 minutes or until bottoms are light golden. Remove from pans and cool on wire racks. |
