Tuesday, October 19, 2021

Eat Your Herbs: Ginger Camomile Cookies (gluten free)

1 cup almond meal

1 cup shredded coconut

~2/3 cup coconut oil

1/4 cup honey

1 egg

1 tsp cinnamon

Pinch of salt

2/3 cup Chopped candied ginger 

2-3 T chamomile tiny bits (see note below)

Mix Everything through the salt with a fork into a thick, doughy batter. Stir in the ginger and chamomile bits.

Note for chamomile – pour dried chamomile into a strainer and sift to get the tiny bits. To get the most you can, use fingers to lightly grate against the strainer. Put the larger bits back into a container for tea later.

For the honey, I actually used a turmeric and cinnamon infused honey and omitted the extra cinnamon. I also used unsweetened coconut to cut down on some sugar. You can use which ever you prefer. 

Spoon onto baking tray, or roll into a ball and flatten. Bake at 300 degrees for 25 minutes, until a nice golden color. The coconut tends to burn so watch closely after 20 minutes.

Low-carb, gluten and dairy free, and good for you!

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