1 c oat flour
1 ¼ c brown rice flour
¼ tsp baking powder
⅛ tsp salt
⅓ c light honey
1 medium egg
⅓ c ghee or butter, room temp
1 tsp vanilla extract
Pinch of salt
1 c (120g) coconut butter, melted
1 tsp light honey
1/2 tsp vanilla extract
6 tbsp milk of choice*
In a large bowl, whisk the ghee, honey, vanilla and egg for a couple of minutes, then sift in the dry ingredients and fold until combined into a dough.
Working on a floured surface, use a rolling pin to roll out the dough to a thickness of about ¼ inch. Use a 2-inch cookie cutter and cut out about 18 cookies. Place them on the baking trays, leaving a gap between each cookie. Gather the dough scraps, roll out and repeat until all the dough is used.
Place in the middle of the oven to bake for 10 minutes or until slightly golden around the edges. Leave the cookies to in the trays to cool completely.
For the glaze, combine the melted coconut butter, honey and vanilla extract. Gradually add the milk until the glaze is smooth and drizzly. Add a handful of freeze-dried raspberries to a sieve to grind it through with a spoon or your fingers so that the powder goes through. You can add more or less depending on your desired shade of pink. Mix then use a teaspoon to spread onto each cookie. Sprinkle a little freeze-dried raspberries onto each cookie to decorate and enjoy!
*You may need more or less liquid, so add gradually, until a spreadable and drizzly consistency