This cookie is so simple to make, it is so elegant and has a great crisp and light flavor. I have to say, it is pretty amazing.
1/2 cup sifted almond flour
1/2 cup coconut flour
1/4 cup unsweetened coconut flakes
1/2 teaspoon cinnamon
1/8 tsp nutmeg
1/4 teaspoon baking powder
Pinch of salt
1/4 cup coconut oil
2 tablespoons heavy cream
2 tablespoons butter, room temperature
1/2 cup equivalence of stevia
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.In a bowl combine together the dry ingredients (almond flour, coconut flour, coconut flakes, cinnamon, nutmeg, baking powder and salt.) I like a smooth cookie so I will run the dry mixture through my food processor, you don’t have to do this.
In another bowl combine together the wet ingredients (coconut oil, cream, butter, stevia and vanilla. Mix with a hand-mixer until everything has been incorporated together.
Add the dry mixture in three installments and blend into the wet mixture.
Using a 3/4 teaspoon measuring spoon, drop the batter onto the baking sheet. Try to go for consistency in shape, do not overcrowd the sheets. There should only be 12 per sheet. Keep in mind that the batter will spread as it bakes making a thin cookie, so keep this in mind.
Bake for 8-10 minutes.Check frequently because they burn quickly!!!
Allow them to cool for 2-3 minutes so they harden enough so you can transfer them to a wire rack to finish cooling.
2 cups of mixed berries
1 cup whipped cream
This makes 4 desserts.Place a cookie on the bottom of the plate, cover with a little whip cream and place berries on top, continue this with 3 more layers.