Prep Time:
10 MIN
Cook time:
10 MIN
Total Time:
20 MIN
Serves:
6
INGREDIENTS
- ½ cup PROGRESSIVE® ORGANICS COCONUT OIL, softened
- 1 scoop PHYTOBERRY® POWDER
- 1 Egg or ¼ cup Apple Sauce
- Zest of 1 Small Tangerine
- 2 cups Flour or 2 cups Gluten Free Flour (We like a combination of 1 ½ cups buckwheat and ½ cup rice flour, but feel free to substitute any gluten free flour mix of your choice)
- ½ cup Coconut Sugar
- 3 tablespoons Maple Syrup
- 1/3 cup Pure Filtered Water
- 4 teaspoons Baking Powder
- ¼ teaspoon Sea salt or Himalayan Salt
- 3 scoops of PROGRESSIVE PHYTOBERRY POWDER
- ¾ cup Pure Water
- 2 tablespoons Agave Syrup
- Dash of Sea Salt
INSTRUCTIONS
-
Preheat the oven to 375ºF.
-
In a large bowl, mix the butter, tangerine zest, sugar and maple syrup and PhytoBerry powder until smooth and all ingredients are creamed together.
-
Add egg and mix well. Slowly add water and mix thoroughly.
-
In a separate bowl, combine flour, baking powder and salt, then sift. Slowly add the flour to the rest of the ingredients and combine to form a dough.
-
Roll balls of dough the diameter of a quarter with your hands, place on a baking sheet and flatten with a spoon and cut out using a heart shape cookie cutter or any cookie cutter shape of your choice.
-
Bake for 10 minutes at 375ºF or until bottoms turn golden brown. Optional – Glaze your cooled cookies and sprinkle with sugar.
