Easy-to-make, these delightful little gluten free, high fibre, low sugar, oil-infused treats are great for a mid-morning work break or after school snack.
1/2 cup softened butter
1/4 organic sugar + 1/4 cup xylitol natural sweetener
1 large egg
1 teaspoon pure almond extract
2 drops Orange YLTG essential oil
1 drop Ginger YLTG essential oil
1 drop Black Pepper YLTG essential oil
1 cup ground blanched almonds (i.e. ‘almond flour’)
5 Tablespoons coconut flour (Bob’s Redmill)
1 Tablespoon psyllium husk powder
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
Natural sliced almonds to decorate
Preheat oven to 350 degrees F.
Cream softened butter and sugar. Add egg, almond extract, and essential oil drops. Beat until smooth and fluffy.
In separate bowl stir together all the dry ingredients (except natural sliced almonds) using a whisk or fork.
Add dry ingredients to wet and stir until smooth.
Roll teaspoons-full of dough into a balls, and place on cookie sheet lined with parchment. Top each ball with a natural almond slice.
Flatten slightly with back of spatula or hand. Bake 15 minutes at 350 F, or until slightly golden on top. Remove from oven and cool on a wire rack.
Makes 2 dozen small cookies.
IMPORTANT: THE INFORMATION WITHIN THIS DOCUMENT IS NOT INTENDED TO PRESCRIBE OR RECOMMEND A PARTICULAR TREATMENT OR PROTOCOL, BUT RATHER, TO EMPOWER THE READER WITH KNOWLEDGE THAT MIGHT HELP THEM TO HELP THEMSELVES TO BETTER HEALTH NATURALLY.
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