Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons ground flax seed
  • 2 Tablespoons water
  • 1/2 cup SunButter
  • 1/4 cup natural palm shortening
  • 1/3 cup packed brown sugar
  • 1/3 cup baking Stevia in the Raw
  • 1 teaspoon vanilla extract
  • 3/4 cup fine sorghum flour OR brown rice flour
  • 1/4 teaspoon salt

Instruction

  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside
  • In a small cup, stir together the flax seed and water. Set aside
  • In a medium bowl, with a hand blender, beat together the SunButter and palm shortening until creamy
  • Beat in the brown sugar, Stevia in the Raw, vanilla, and the flax water mixture
  • Add the sorghum flour and salt to the SunButter mixture and beat together until blended and a thick but crumbly dough forms. Press the dough together into a large ball
  • Pinch off pieces of cookie dough and roll into balls about 1-1/2 inches in size, then press a fork cross-wise into the dough to slightly flatten the cookies
  • Bake the cookies on the prepared cookie sheet for 13-14 minutes
  • Allow cookies to cool for about 5 minutes on the cookies sheet before removing them to a cooling rack
  • Enjoy!