Maple Leaf Cookies

Ingredients:

• 1 1/2 cups Flourish Vanilla Protein Pancake Mix (Or Buttermilk)
• 1 1/3 cups coconut flour
• 2 tablespoons flaxseed meal
• ½ teaspoon baking powder
• 2 tablespoons arrowroot powder
• ¼ teaspoon salt
• ½  cup coconut milk
• ¾ cup coconut sugar
• ¼ cup maple syrup
• 1 teaspoon maple extract (or vanilla extract)
• 1 tub Good Pantry Maple Buttercream Frosting

Instructions:

1. In a medium bowl, whisk together Flourish, coconut flour, flaxseed, baking powder, arrowroot powder, and salt. In a large bowl, with an electric mixer, beat together coconut milk, maple syrup, and coconut sugar  until light and fluffy. Beat in the maple extract until combined.
2. Beat in flour mixture in several additions, until just blended. Divide dough into two balls and flatten each ball into a disk. Wrap each disk in plastic wrap and chill for 30 minutes to 1 hour.
3. Preheat oven to 350F and line baking sheets with parchment paper.
4. Roll out one disk of dough on a lightly floured surface until it is about 1/3 inch thick. Cut out cookies with leaf shaped cookie cutters dipped lightly in flour. Place cookies on prepared sheets about 1 inch apart.
5. Bake cookies until edges just start to brown, 7-8 minutes. Watch them closely as they can start to burn quickly. Cool cookies on sheets for a few minutes and then transfer to wire racks to cool completely.
6. Spread the backside of one cookie with a spoonful of Good Pantry Maple Buttercream Frosting. Top with another cookie, and repeat until all cookies are matched up. 
7. Store cookies in an airtight container for up to one week.