Directions
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Add tapioca flour, Instant Goat's Milk, and egg into a large bowl and mix well.
- Add vegetable oil and mix until combined.
- Slowly add pomegranate juice while stirring. Add more or less juice as needed.
Knead dough in bowl with your hands until a firm dough is formed.
- Roll out on parchment paper lined countertop to ½ inch thickness. Cut with cookie cutter and place on sheet.
- Place in oven and bake for 12-15 minutes.
- Remove from oven and let cool for 4-5 hours to harden.
- Store in airtight bags or container and keep in fridge or freezer until needed.
Recipe Note
This dough can be sticky – spray your cookie cutter with oil before using them on the dough.