Taken from the wheat belly Cookbook by William Davis, MD
Makes approx. 24 cookies
3 cups almond meal/flour
¼ cup coconut flour
¼ cup ground golden flax seeds
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon fine sea salt
¾ cup honey/maple syrup
¼ cup coconut oil/butter
2 teaspoons vanilla extract
In a large bowl mix together the almond meal/flour, coconut flour, flaxseeds, ginger, cinnamon, baking soda, cocoa, nutmeg, cloves, and salt.
In a small bowl, combine the maple syrup/honey, coconut oil or butter, egg and vanilla. Whisk until smooth. Stir into flour mixture until well blended.
Shape into 1” balls and place on a baking sheet. Flatten to ¾” thickness. Bake for 15 minutes (350 degrees fahrenheit) or until cookies are golden brown or use a cookie cutter and add the leftover batter back into the mixing bowl.
Cool on a rack for 2 minutes. Remove the cookies and place on the rack to cool completely.
Decorate as desired.
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