1/3 cup extra-virgin coconut oil, melted (use 1/2 cup if you like your cookies extra soft)
1/2 cup coconut palm sugar (this has a very low glycemic level)
2 eggs (or flax substitute)
1 teaspoon vanilla
1 cup almond meal
1/4 cup brown rice flour (or buckwheat, which is what I used)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
Toppings: my favorites are cranberries and walnuts, but chocolate chunks and coconut flakes are great too!
Preheat oven to 375 degrees.
Beat coconut oil and sugar together, then beat in the two eggs and vanilla.
Stir in the rest of the ingredients until well combined.
Drop batter by teaspoons onto a cookie sheet.
Bake 8 minutes or until lightly brown.
These cookies boost your immune system, strengthen your solar plexus energy center, are low glycemic, high protein, alkalizing, have omega’s and help with digestion.
For more details and photos, click here.