BY DR. ANDREA PURCELL
1 tablespoon coconut oil
2 tablespoons ground flax seeds soaked in 1/3 cup water
11/4 cup almond flour
1/2 tsp (almond extract or anise extract or lemon extract)
1/3 cup maple syrup
¼ cup pignoli nuts
Preheat oven to 350F/180C. Line a baking tray with parchment paper.
In a mixing bowl, whisk together the ground flaxseeds and water. Set aside for 5 minutes.
Add the coconut oil and maple sugar to the bowl. Stir until you get a uniform mixture. Stir in the almond flour until you get a firm, roll-able dough. Refrigerate for 15 minutes.
Using a tablespoon measure, scoop the dough and drop onto prepared baking sheet. Sprinkle pine nuts over the cookies, pressing them in slightly. Bake for 14-18 minutes, until golden brown. Let sit for 5 minutes before placing cookies on a wire rack to cool completely. Best kept at room temperature in an airtight container.
Makes 12-14 cookies (special thanks to Medical Medium for sharing this cookie with the world.)
Wishing You Well,