Step 1

In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt.

Step 2

Add the coconut oil, maple syrup and vanilla extract, and stir until completely combined.

Step 3

Divide the dough in half. Place each dough half onto 2 separate sheets of parchment paper to roll into 2 thin logs measuring 8 inches long x 1 inch round, using your hands to form the logs as you roll.

Step 4

Label and wrap with plastic wrap or place in a container, reusable silicone bag, or plastic bag before placing in the freezer to store.

Step 5

When ready to bake, preheat the oven to 350°F.

Step 6

Unwrap the dough and cut into ½-inch thick slices. Place on a cookie sheet lined with parchment or a silicone baking mat. Bake for 6 minutes or until golden brown. If baking from frozen, add 1-2 minutes.

Step 7

Remove and place on a wire rack to cool.