Emma: Gaps Cookies

Yum! These are almost just like oat meal cookies, only grain-free and GAPS! I've made four batches so far in two days... They go fast in a family of nine, especially since they taste so good! These ones technically aren't all the way Gaps because of the chocolate chips, but if you get super dark chocolate chips that are like, 85 percent cocao, you should be good!

Cookies

1 1/4 cup almond flour

1 tsp coconut flour

1/4 tsp baking soda

1/8 tsp salt

1/4 cup honey

1 tsp vanilla extract

2 tbsp softened butter

2 tbsp coconut oil

1 3/4 tsp cinnamon

1/2 cup shredded coconut

1/2 cup chocolate chips (or as many as you like)

Preheat oven to 350 degrees. In a small bowl, combine the almond flour, coconut flour, baking soda and salt. Set aside. In a larger bowl, mix the honey, vanilla, butter, coconut oil, and cinnamon with a hand mixer until smooth. Mix in the dry ingredients until well incorporated, then add the shredded coconut and the chocolate chips. Place smallish balls on a parchment lined cookie sheet and press down slightly to flatten. The grow a little bit, so make sure they're about two inches apart. Bake for 8-12 minutes, depending on your oven. Cookies should be golden brown on edges and bottom. Let cool completely on cookie sheet, so that you don't scorch your tongue, because the chocolate chips are very, very hot when they are finished! These would be really good with a glass of cold milk, I bet! Someone should try it out and let me know! A single batch makes about 18 cookies.