#snowflakebiscuits

These gluten-free snowflake biscuits are a delightful treat for the winter season. Made with almond flour and coconut flour, they are light, fluffy, and full of flavor.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 large egg. 1 tablespoon almond milk or any non-dairy milk.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, coconut flour, tapioca flour, baking powder, and salt. In a separate bowl, mix together honey or maple syrup, melted coconut oil, vanilla extract, egg, and almond milk. Pour the wet ingredients into the dry ingredients and stir until well combined. Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Using snowflake-shaped cookie cutters, cut out shapes from the dough and carefully transfer them to the prepared baking sheet. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your gluten-free snowflake biscuits!

Prep Time: 20 minutes

Cook Time: 10-12