Paleo (with eggs) OR Plant Based - Gluten & Wheat Free!
Soft in texture with intense, warming spices
Soft in texture with intense, warming spices
* Set out butter & cream cheese several hours before using to soften, OR warm in oven or on the stovetop (be careful to use extremely low heat so the cream cheese does not coagulate) until soft.
INGREDIENTS
4 Tlbs (1/2 stick) Butter, Earth
Balance or Grapeseed Oil, melted plus
4 Tlbs Cream Cheese or Substitute, softened (or use 8 Tlbs of butter/Earth Balance)
1 ½ Tlbs Anise Extract or12 drops of Anise Oil
½ Tsp Orange Extract or 4 drops orange oil
* Paleo: 2 Large Eggs OR
* Plant Based:
Use 4 Tlbs Arrowroot, Potato or Tapioca Flour instead of eggs:add this flour to other dry
ingredients!
1 Tsp Real Vanilla
½ C Nut Milk
4 Tlbs Cream Cheese or Substitute, softened (or use 8 Tlbs of butter/Earth Balance)
1 ½ Tlbs Anise Extract or12 drops of Anise Oil
½ Tsp Orange Extract or 4 drops orange oil
* Paleo: 2 Large Eggs OR
1 Tsp Real Vanilla
½ C Nut Milk
1 C Coconut Palm Sugar (low glycemic)
½ Tsp Sea Salt
2 C Almond Flour
1 C Sweet Rice Flour
¾ Tsp Baking Soda
½ Tsp Baking Powder
1 ½ Tsp Powdered Ginger
¼ Tsp Cinnamon
¼ Tsp Nutmeg
Combine all Dry ingredients
(including egg substitute flour IF Plant Based) in a large bowl,
Adding ginger, cinnamon and nutmeg.
Whip eggs (if Paleo) in a separate medium-sized bowl - fold in butter/cream cheese.
Lightly beat mixtures until well blended.
Add anise & orange oils - stir in vanilla & milk - blend well with mixer or food processor.
Pour wet mixture into dry ingredients and using a hand mixer or food processor, blend well until ingredients are smooth and form a soft cookie batter.
* IF Plant Based, allow batter to ‘rest’ for 10 minutes.
Spoon onto non-stick baking
sheet or parchment lined cookie sheet using about 2 Tlbs batter for each
cookie. Keep these smaller for a more uniform texture.
IMPORTANT! BAKE: 345* FOR 10 mins THEN remove from oven and using
the bottom of a large food-safe mug or glass, press down lightly to flatten to
desired thickness. Return to oven for another 8-10 minutes. Remove to cooling
racks.
Watch them disappear! Makes 24 Cookies. YUM!
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