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Gluten-Free Coconut Almond Cookies
PREMAKE:
Chill can of full-fat coconut milk in refrig. overnight; allows cream & liquid to separate. Cream should be firm enough to scoop out with spoon.
Ingredients
  • 100 g white rice flour
  • 50 g almond flour
  • 50 g finely ground almonds
  • 25 g potato starch
  • 40 g desiccated coconut
  • 1 teaspoon baking powder
  • 70 ml agave syrup
  • 70 g coconut cream the thickened cream from a can of a full-fat coconut milk (chill the can of a full-fat coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid)
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