6 Tbs butter
1 cup xylitol
1/8 tsp sea salt
1 large egg white
1 Tbs pure vanilla extract
1 Tbs almond milk
1 tsp baking powder
2 1/2 cup + 1 Tbs Guiltless Superfood Seed Flour
Beat together the butter, sugar and salt for 4-5 minutes, until light and fluffy. Add egg white, vanilla and almond milk. Mix, then slowly add the flour and baking powder, mixing until totally combined.
Refrigerate for two hours or until cold.
Preheat oven to 350°F (325°F for Convection Oven)
Scoop dough into a piping bag with a large icing tip or a plastic bag with a one-inch corner cut out.
Evenly squeeze dough out onto a parchment-lined baking sheet, forming rounds approximately ¾-inch wide, spaced 1 inch apart.
Bake for approximately 13 – 14 minutes, or until edges are lightly browned.
Yield: 1-2 dozen cookies.