Coconut Almond Cookies

Makes about 30 cookies.

 1/2 cup unsweetened shredded coconut, add 1 tablespoon for chewier cookies
 1/2 cup almond flour, or ground almonds
 1 1/2 cups gluten free oat flour, or ground gluten free oats
 1 teaspoon ground cinnamon
 3/4 teaspoon baking soda
 1/2 teaspoon sea salt
 1/2 teaspoon aluminum free baking powder
 1/2 cup maple syrup or agave nectar
 1/3 cup unsweetened coconut or almond milk
 2 tablespoons coconut oil, melted
 1/2 teaspoon almond extract

In a large bowl, combine the coconut, almond flour, oat flour, cinnamon, baking soda, salt, and baking powder.

In a separate container, measure the maple syrup, coconut milk, coconut oil, and almond extract.

Add the wet ingredients to the dry ingredients and mix.

Refrigerate the batter for 20-30 minutes.

Heat the oven to 325 F.

Line a baking sheet with a silicone mat or lightly greased parchment paper (use coconut oil for greasing). Use a 1 1/4 inch scoop or two spoons to form the cookies and arrange them with a minimum of an inch between each cookie.

Bake the cookies for about 15 minutes or until they spring back slightly when touched with your fingertips or until they are golden brown.

Remove from the oven and cool completely.

The cookies will store nicely at room temperature in a sealed container for up to 2 weeks.