AuthorIAmACleanEaterTeamCategoryAround The World, Dessert, Meal PlansPreheat the oven to 350 degrees. Line 2 baking sheets with parchment paper
Place the ghee and coconut palm sugar in the bowl of a stand mixer and beat together until light and fluffy, about 3 minutes.
While the ghee and sugar are beating, whisk together the cassava flour, arrowroot flour, baking soda and salt in a mixing bowl. Set aside.
Add the egg, egg yolk, and vanilla bean powder to the creamed ghee and coconut palm sugar, mixing in until combined. Add the dry ingredients and mix until just combined.
Add the dried cherries and macadamia nuts to the dough and mix
Scoop approximately 2 T. of dough and form into a ball. Placed on the cookie sheet and press down slightly. Repeat spacing cookies 2" apart.
Bake in the preheated oven for 7-8 minutes, or until edges are just slightly golden.
Remove let cool on a wire rack.
Ingredients
Directions
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper
Place the ghee and coconut palm sugar in the bowl of a stand mixer and beat together until light and fluffy, about 3 minutes.
While the ghee and sugar are beating, whisk together the cassava flour, arrowroot flour, baking soda and salt in a mixing bowl. Set aside.
Add the egg, egg yolk, and vanilla bean powder to the creamed ghee and coconut palm sugar, mixing in until combined. Add the dry ingredients and mix until just combined.
Add the dried cherries and macadamia nuts to the dough and mix
Scoop approximately 2 T. of dough and form into a ball. Placed on the cookie sheet and press down slightly. Repeat spacing cookies 2" apart.
Bake in the preheated oven for 7-8 minutes, or until edges are just slightly golden.
Remove let cool on a wire rack.
