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Friday, September 18, 2015

Mermaid Cookies!

These are vegan friendly, gluten free and above all else delicious cookies that will satisfy your sweet cravings without compromising your bombshell body!

Cookie Dough 
  • 1 1/2 cup almond flour
  • 2 Tbs coconut oil, softened
  • 1 tsp vanilla extract
  • 4 drops of Stevia to taste
  • 1/4 tsp salt
  • 3/4 tsp maple syrup
  • 1/4 tsp coconut sugar
Topping
  • 1/2 Cup of dark chocolate or carob chips, melted
Icing
  • 1/3 Cup Plain Greek or Almond Yogurt
  • 3/4 tsp Maple Syrup
  • 1/4 tsp Vanilla
Directions:
Mix all ingredients together in a bowl, cover and place in the fridge until ready to use. 
To begin, pour the almond flour into a medium sized bowl, sprinkle with salt. Mix the dry ingredients together and create a space in the center. In the open space of the dry ingredients, add in vanilla extract, coconut oil, stevia, maple syrup, and coconut sugar. With a fork, combine all ingredients together until the dough pulls off the side walls of the bowl and creates a ball. The consistency of the dough should be similar to that of a shortbread cookie.
Place the dough ball onto a sheet of parchment paper and cover with another piece and refrigerate until the dough is firm. Remove and roll out the dough to about 1/8″ thick. Use some mermaid cookie cutters for fun, beach themed shapes! Refrigerate cookie cut outs to firm up the dough and then place into a preheated oven at 375° degrees. Bake for 12-15 minutes, mermaids should be lightly browned. Remove from the oven and let cool. Once completely cooled, drizzle with chocolate and yogurt topping.
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