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Ingredients
  

  • 75 g almond flour
  • 150 g sorghum flour
  • 45 g brown rice flour
  • 40 g tapioca starch
  • 75 g icing sugar
  • 45 g sugar granulated
  • 90 g soft butter
  • 1 tsp cold water
  • 2 large egg whites about 60 g at room temperature
  • 2 tsp whole psyllium husk

Instructions
 

  • Line 2 large baking sheets with parchment paper and preheat the oven to 350° F (180°C).
  • In a large bowl, add the almond flour, sorghum flour, brown rice flour, tapioca starch and the sugars.
  • Separate the egg whites and in a small bowl whisk together the egg whites and the water. Whisk in the psyllium husk right away to prevent it clumping.
  • With a fork, mash the butter into the psyllium husk and egg white, then add this mixture into the flour and sugar. Work the wet ingredients into the flour with your hands to incorporate everything well. The mixture will seem to dry at first, but the butter will work its way into the flour and the sugars and it will easily form into a ball.
  • Cut out another piece of parchment paper and liberally dust it with flour. Using a rolling pin, roll out the dough to about 1/4 inch thick, then use cookie cutters to cut out the dough. Using a spatula transfer the cookies to the parchment paper on the baking sheet.
  • Bake the cookies on the middle rack of the oven for about 15 minutes or until just starting to colour on the edges. Cool on the baking sheet for 10 minutes before removing.
  • Decorate the cooled cookies with your favourite icing or enjoy them plain.
  • Store the cookies in an airtight container for about a week