Devon sought to create a grain-free and refined sugar-free version of our favorite classic cookie. After lots of tests, she found that the combination of almond and cassava flours provided the most structure without any unpleasant aftertaste. Solid coconut oil had enough body to cream with the coconut sugar, trapping air as butter would to ensure good texture in the finished cookie. And since we omitted the gluten, adding an egg and a bit of almond
