Ingredients
- 1 cup sorghum flour
- 1 cup white rice flour
- ¼ cup almond flour
- ¼ cup potato starch flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup melted ghee or coconut oil
- 1 teaspoon pure vanilla
- ½ teaspoon lemon oil
- 2 eggs
- 2 tablespoons coarse sugar
How to Make It
- In small bowl, stir together all flours, cream of tartar, baking soda, baking powder, xanthan gum and salt; set aside.
- In medium bowl, beat remaining ingredients except coarse sugar with electric mixer on low speed 1 minute or until well blended. Add flour mixture; beat until blended. Shape dough into a ball. Wrap in plastic wrap; refrigerate at least 2 hours.
- Heat oven to 350°F. Spray cookie sheets and rolling pin with cooking spray (without flour). On nonstick baking mat or cooking parchment paper sprayed with cooking spray, roll dough to ¼-inch thickness with rolling pin. Using 3- to 3½-inch cookie cutter, cut shapes from dough; place 1 to 1½ inches apart on cookie sheets. Sprinkle with coarse sugar.
- Bake 10 to 15 minutes or until set and lightly browned on edges. Immediately remove from cookie sheets to cooling racks.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 190 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Saturated Fat 5 g 25% |
Trans Fat 0.0 g |
Cholesterol 20 mg 7% |
Sodium 150 mg 3% |
carbohydrates 28 g 22% |
Dietary Fiber 1 g 3% |
Protein 2 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
