Raspberry & Coconut Glazed "Sugar" Cookies


1 c oat flour

1 ¼ c brown rice flour

¼ tsp baking powder

tsp salt

c light honey

1 medium egg

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*

Freeze-dried raspberries

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