Ingredients:

• 2 Cups Almond Flour, blanched
• 1/2 Cup of Arrowroot Flour
• 1/4 Cup of Tapioca Flour
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Salt, heaping
• 2 Tablespoons Honey or Maple Syrup
• 2 Tablespoons Coconut Cream
• 2 Large Eggs, Room Temp
• 3 Tablespoons Fat, I used Palm Shortening
• 1/2 teaspoon Apple Cider Vinegar

Directions:

• Mix all dry ingredients in a large bowl and use a whisk or sifter to make sure there are no clumps and it is blended well.
• In a smaller bowl mix all of the remaining wet ingredients.  Use a whisk to slightly whip the eggs and blend all of the ingredients.
• Add the wet ingredients to the dry and use a spatula to fold them together.  If it is still moist add some more tapioca flout until it is a stiffer dough texture.  It sure be soft but firm.
• Preheat oven to 350°.
• Get a baking sheet and line it with parchment paper.  Using a spoon scoop/drop the dough onto the sheet pan.  Leave about 2 inches between them so that they cook evenly.
• In Colorado these will take around 15-20 minutes to finish.  Wait until they are slightly browned and give them the tooth pick test.  Let cool for around 10 minutes and then they will be ready to eat.