Ingredients
- 2 cups coconut flour
- 1 cup finely chopped walnuts
- 3 Tbs. desiccated coconut
- 2 Tbs. Turvia, 1/2 tsp. stevia extract powder, or 1/2 cup granulated Splenda
- 2 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground ginger
- 1 tsp. grated nutmeg
- 1 tsp. baking soda
- 1 cup sour cream or coconut milk
- 1 cup walnut oil, extra light olive oil, melted coconut oil or melted butter
- 1/2 cup sugar free vanilla syrup (DaVinci and Torani make good ones)
- 3 large eggs, lightly beaten
- 1 Tbs. grated lemon zest
- 1 tsp. pure almond extract
- milk, unsweetened almond milk, or soymilk (optional)
Preparation
Step 1
Preheat oven to 325°. Grease a baking sheet or line with parchment paper.
Stir together the coconut flour, walnuts, shredded coconut, sweetener, cinnamon, allspice, ginger, nutmeg and baking soda in a large bowl.
Whisk together the sour cream, oil, vanilla syrup, eggs, lemon zest and almond extract in a 4 cup measuring cup. Add the egg mixture to the coconut flour mixture and stir until just incorproated. (if the mixture is too thick to easily stir add the milk 1 Tbs. at a time until the consistency of cake batter.
Drop 1 inch mounds onto the cookie sheet and flatten. Bake for 20 minutes, or until a toothpick comes out clean. Cool on racks.
Makes about15 (2 1/2 inch) cookies.
Variation: Add semisweet chocolate chips and leave out the allspice, nutmeg, and ginger to make chocolate chip cookies.