GLUTEN FREE BUTTERSCOTCH COOKIE BITES
2 ½ C blanched almond flour*
1/4 t sea salt
1/4 t baking soda
1/2 t Honeyville Farms Chef Tess Bakeresse Wise Woman of the East spice (or cinnamon)
1 T Butterscotch Flavoring**
1/2 C organic unrefined coconut oil, softened
3 T raw organic coconut nectar, or raw honey***
1/2 T vanilla
1/4 t liquid stevia, optional
1 t Bakery Emulsion (optional)****
1-2 T water (if dough appears too dry & crumbly)
*HONEYVILLE FARMS BRAND BLANCHED ALMOND FLOUR FOR BEST RESULTS
**Used Mix-A-Meal brand butterscotch powdered flavoring @ HONEYVILLE FARMS
***If sweeter taste is desired, omit water, & +1T extra sweetener of choice
****Used Honeyville Farms Princess Cake&Cookie brand
Preheat oven 350 degrees.
Soften coconut oil if not already. Mix dry ingredients. Mix wet ingredients, except water. Combine the two mixtures. Add water if batter is too dry & flaky- should be the consistency of normal cookie dough. Form dough into large ball on parchment lined baking sheet. Place 2nd piece parchment over dough and press dough into thin, even layer between the two sheets with your hands. Remove top layer parchment and score dough into squares. Bake 15+ minutes. Once cooled, break apart into small squares. Store in airtight container or jar in fridge.
If desired, top with frosting or topping of choice.