Strawberry Cookies

1. Preheat oven to 350F.
2. In a large bowl, combine cassava flour, tapioca starch, baking soda and salt.
3. Make a well in the center and add coconut oil, maple syrup and vanilla extract. Mix until well combined.
4. Use a spatula to fold in freeze dried strawberries. Then use your hands to bring the dough together.
5. Place dough between two pieces of parchment paper and roll out to a rectangle 1/4-inch thick.*
6. Refrigerate sheet of dough 5-7 minutes.
7. Cut out cookies from dough using cookie cutter of your choice (any size).
8. Transfer cookies on parchment paper to a large baking sheet. Bake in the middle rack of oven for 11-12 minutes.
9. Allow cookies to cool before touching them/removing from cookie sheet, or they will break apart.
10. Once completely cooled, ice and decorate as desired.

Topping (optional icing and garnish)

1. **In a stand mixer or food processor, combine palm shortening with tapioca starch, maple syrup, vanilla extract and pinch of sea salt. Whisk or pulse until combined.***
2. Use a spoon or ice cream scoop to add a dollop of icing to each cookie and spread lightly. 
3. Add finely chopped fresh strawberries and decorate as desired.