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Coconut Almond Flax Cookie

No eggs, dairy or gluten. I made this recipe for my grandson who is allergic to eggs, dairy and gluten, but not nuts. Go figure.

• ½ cup chopped almonds
• ¼ cup ground flax seeds
• ¾ cup water
• ½ cup coconut oil
• 1 cup organic whole sugar
• ¼ teaspoon Himalayan salt
• ¾ teaspoon almond extract
• ½ cup coconut flour
• 1 ½ cups coconut flakes

Preheat oven to 375F. Toast almonds if desired on a cookie sheet for about 6-8 minutes.

Mix ground flax seed, (preferably fresh ground), with water and let stand for 4-5 minutes to thicken.

Mix coconut oil, sugar, salt, flax seed mixture and almond extract. Stir in coconut flour, coconut flakes and almonds, let batter rest for 4-5 minutes to allow it to thicken slightly.

Place spoon sized batter mounds about 1 inch apart on a greased cookie sheet. Bake in preheated oven for 15 minutes or until lightly browned. Place cookies on cooling rack and allow to cool completely. Make about 2 dozen cookies.

Recipe submitted by Jerry, Holly Lake Ranch, TX

coconut-almond-flax-cookie

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