A yummy eggless, gluten free spritz cookie that uses only five whole food ingredients and can be made in a jiffy! I am so thrilled about this.
Preparation time: 5 minutes to mix and 13 minutes to bake. Makes about 22 cookies.
Ragitone- 1/2 cup (see this post, may use finely ground finger millet + pinch of cardamom powder)
almond meal- 1/2 cup
tapioca starch- 2 tbsp.
pure maple syrup- 1/4 cup
butter- 1 tbsp.
* Combine dry ingredients, add maple syrup and melted butter.
* Add the dough into a cookie press, and make your favorite shapes on a baking mat/parchment paper placed on a baking tray. Alternatively, you could make shapes with cookie cutters or just with hands.
* Bake at 350 F in a pre-heated oven for 13 minutes.
* Transfer cookies onto a cooling rack and cool completely.