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Coconut Cream Shortbread

kept byClawdia
recipe bycucinalibera.com
Notes: 

makes 8-12 mini cookies

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Ingredients: 

70g (1/2 Cup) Sorghum Flour
20g (2 Tbsp + 2 tsp) Tapioca Starch
60g (approx. 1/4 Cup) Creamed Coconut or Coconut Butter (NOT Coconut Oil)
1/2 Chia Egg (1 1/2 tsp Ground Chia + 4 1/2 tsp filtered water)
30g (3 Tbsp) Coconut Palm Sugar
2 tsp Vanilla Extract
Scant 1/4 tsp Sea Salt


 

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