½ tspVanilla Extract (or 1/4 tsp each of Vanilla & Almond)
¼tspLemon Juice (optional)
Combine dry ingredients in a small bowl and stir together with a spoon until well mixed (Almond flour, Donut/baking mix, Coconut flour and Sweetum sweetner)
In a separate small mixing bowl microwave Coconut Oil just until melted (about 30 seconds)
Add Egg and Vanilla to the Coconut Oil and wisk or stir with spoon briskly to combine well.
Add Dry Ingredients and mix with spoon until the dough is formed an dry ingredients are absorbed.
Note - At this point you could form the dough into balls and put on cookie sheet for immediate baking if you are not doing cut out cookies.
Sprinkle Gluten Free flour on Parchment paper and the rolling pin to prevent dough from sticking.
Roll out Dough on parchment paper while it is still warm and easy to work with. (Approximately 1/4 inch thick or to preference) Continue to put more flour on rolling pin as needed to it won't stick.
For best results to help the cookies hold their shape and keep them from spreading too much in the oven, chill the rolled dough (on a flat surface). This also helps the dough to hold its shape while you are transferring from cookie cutters to the cookie sheet for baking. Chill in freezer for 10 minutes for fastest results or chill in fridge for 1/2 hour.Note - It works well to start out with the parchment paper on a cutting board or cookie sheet while rolling dough and and transfer directly to fridge or freezer.
After dough is chilled, cut out cookies and place on cookie sheet lined with parchment paper. (If dough warms up too much after cutting out cookie shapes you can always put back in the freezer for 5 minutes again before baking if you want to make sure cookies hold their shape while baking.
Bake at 350 for 10 minutes for soft, chewy cookies or 15 minutes for harder cookies. Note - They might not look done at 10 minutes, but they cook a little more as they cool and look pretty for decorating.
Let cookies cool and decorate with your preferred icing of choice.Note: Icing recipe below is a substitute for traditional icing when you are not wanting to use Sugar, Sugar alcohols, Stevia or Erythritol and want to supplement your diet with the many health benefits the FiberX sweetener provides.
In mixing bowl beat Egg whites, FiberX Sweetener, Cream of tartar and Salt on medium-low speed.
Add Vanilla and Lemon juice and beat on medium-high until icing forms stiff peaks, or approximately 7 minutes.
Put icing in piping bag to decorate cookies, or keep covered when not using, as this icing dries out fast.
Note - This is a small batch of icing, just enough to decorate the cookies above. Double or triple recipe as needed.