3/4 cup high protein cricket Flour
½ cup almond flour
⅓ cup potato starch
1/4 teaspoon baking soda
½ teaspoon salt
⅓ cup brown or turbinado sugar
3 Table spoons organic cane sugar
1 Table spoon garam masala (can sub cinnamon & dried ginger)
1 Table spoon vanilla
3 Table spoon honey
1 Table spoon molasses
¼ cup melted coconut oil
Preheat your oven to 168 degrees Celsius. Add all of your dry ingredients in a stand mixer using the paddle attachment (bowl and spatula also work) and mix until evenly distributed. Add wet ingredients and mix until it mixes together. If it doesn’t stick together when pinched, feel free to add 1 teaspoon of honey until it gets there.
Roll dough into a 2″ log using plastic wrap. Chill the log in the freezer for at least an hour, until firm enough to slice into 1/8-1/4” disks. Place the disks on a cookie sheet about 1” apart and dock with a fork. Bake for 12-15 minutes. Let cool.