Almond Cookies

I love this basic grain-free cookie recipe. I'll often cut it in half if I know I'm the only one who's going to be eating them. It's especially good with a big dollop of kefired cream on top...yum!

Indredients:

• 2 1/2 cups almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup coconut oil, melted over low heat
• 1/2 cup lakanto (or agave) 
• 1 tbsp vanilla extract
• Dash of cinnamon
• 1/2 cup sliced almonds
• 1/2 cup shredded coconut

Directions

1. Preheat the oven to 350 degrees and line two large baking sheets with parchment paper. 
2. In a large bowl, combine the almond flour, salt and baking soda. If using Lakanto, add it here. If using agave, add it in the next step.
3. In a medium bowl, combine the wet ingredients.
4. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
5. Fold in the almonds and coconut. Note: These two ingredients are optional and you can really play around with the basic cookie recipe, adding in anything you like -- chocolate chips, dried fruit, etc. You can add up to 1 1/2 cups of "mix-ins".
6. Spoon the dough, one heaping tablespoon at a time, onto the parepared baking sheets, pressing down with the palm of your hand to flatten, leaving at least an inch between each cookie.
7. Bake for 8-12 minutes, until lightly golden, but keep an eye on them because once they burn, they burn fast! 
8. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.

*Adapted from The Gluten-Free Almond Flour Cookbook.