These are one of my personal favorite cookies for Christmas. There are ways to make these friendly to dairy/lactose problems as well. I’ll get the pictures to go with this next time I make this recipe.
Ingredients:
1 1/4 cup oat flour
1 Cup Almond flour
1/3 Cup cocoa powder
1/4 tsp salt
1 stick room temperature butter (nondairy butters will work, make it plant based butter for a vegan diet)
1/2 cup sugar
1 egg (there are egg subs for vegan foods)
1 tsp almond extract
Cream shortening, butter, sugar for about 3 minutes on medium
Add egg and almond extract and beat until combined
Reduce to a lower speed and mix in the dry ingredients
Fill a cookie press with dough and pipe out onto ungreased baking sheets
Bake 350 for about 10-12 minutes
Let cool 5 minutes on pan and move onto a cooling rack
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