Gluten-Free Almond Coconut Cookies

1Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

2In a mixing bowl, combine almond flour (2 cups), arrowroot (½ cup), organic coconut sugar (½ cup), organic coconut flour (¼ cup), cream of tartar (½ tsp), baking soda (½ tsp), and sea salt (¼ tsp). Mix well to ensure all ingredients are evenly distributed.

3Add wet ingredients (e.g., melted coconut oil, vanilla extract) if desired for flavor enhancement and mix until a dough forms.

4Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie.

5Flatten each ball slightly with the back of a spoon or your fingers to form a cookie shape.

6Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.

7Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

8Store the cookies in an airtight container at room temperature for up to 1 week.