Coconut Sugar Cookies

• 1 1/2 cups tapioca flour
• 1 1/2 cups coconut flour
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum
• 1/4 teaspoon fine Himalayan salt
• 1 stick (4 ounces) butter, at room temperature
• 4 ounces solid coconut oil
• 1 cup coconut sugar
• 1 large egg
• 2 teaspoons pure vanilla extract

1. Preheat oven to 350u0b0F. In a large bowl, whisk to combine tapioca and coconut flours, baking powder, xanthan gum and Himalayan salt. In a large bowl of an electric mixer fitted with the paddle attachment, cream together butter, coconut oil and coconut sugar until very light and fluffy, about 2 minutes. Beat in egg and vanilla until combined, then flour mixture.
2. Divide dough into two portions. Between two pieces of parchment, roll one dough portion to the thickness of 1/4-inch. Use cookie cutters to cut cookies into shapes and transfer to parchment-lined baking sheets. Repeat with remaining dough and any scraps.
3. Bake cookies until lightly golden around edges, rotating pans halfway through, 6 to 8 minutes. Transfer cookies to a wire rack to cool completely.

tapioca flour, coconut flour, baking powder, xanthan gum, salt, butter, coconut oil, coconut sugar, egg, vanilla

Taken from food52.com/recipes/78375-coconut-sugar-cookies (may not work)