I baked this gluten-free cookie/scone couple weeks ago and here is the original post with recipe (link) . My first attempt is to make scones but as far as the baking goes, if I add a bit more coconut oil, blend/knead the dough couple more times than making dough for scones and bake them longer than the required time in original recipe, I can have a yummy cookies as a result. Since the outcome of these cookies isn't chewy nor as hard as butter cookies, they tend to be too crumble to hold the shape. However, you can always toast/bake them to give them extra crunchiness as well as let the coconut oil to melt and help holding the shape better before you enjoy them . My little daughter is really fond of those cookies. They are gluten-free, egg-free and dairy-free with extra nutrition from fax seed I added in. 1 1/2 tbsp flaxseed + 4 tbsp water (soak and set aside) 1 1/2 cups GF all purpose flour blend 1/2 cup almond meal/flour 1/4...
Love, Feel, and Carry on.