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cookies & snacks yields 20 cookies utes. sheet. Bake until golden, 18 min- spoonful onto the lined cookie cookie sheet with baking paper. stand for 30 minutes. using) and combine well. Let and cinnamon. using), baking soda, carob chips, mond flour, sugar or xylitol (if or 1/3 cup honey 4. Drop the batter by the table- 3. Preheat the oven to 350˚ F. Line a 2. Add the eggs, oil, and honey (if 1. In a large bowl, combine the al- ¼ cup coconut oil, softened 2

yields 12 cookies yields 5 dozen
COCONUT SANDWICH COOKIES WHITE SPELT CRACKERS
¾ cup almond flour FILLING Making your own crackers may seem like a waste of time when you can purchase a variety
1/3 cup arrowroot starch ½ cup palm shortening, softened of crackers at your local grocery. But if they’re in a package, they’ll be full of preservatives
3 tablespoons cacao powder 3 tablespoons arrowroot starch and flavor enhancers, and they won’t be as flavorful as homemade. Making your own
crackers takes a bit of extra time, but it’s worth it.
1½ tablespoons coconut flour 2 tablespoons honey
½ teaspoon baking soda 2 tablespoons maple syrup 2½ cups white spelt flour or kamut 1. Preheat the oven to 400˚ F. Line two cookie sheets with baking
¼ teaspoon salt ½ teaspoon vanilla extract flour (see recipe note) paper.
¼ cup coconut oil, liquefied 1/3 teaspoon sea salt 2. In the bowl of an electric mixer, combine the flour, salt, juice,
¼ cup maple syrup ¾ cup apple juice and oil until a smooth dough is formed. Divide the dough into
1 teaspoon vanilla extract 1/3 cup oil 2 parts.
½ cup roasted sesame seeds 3. Place one part of the dough between two sheets of baking
paper and roll to 1/8 inch thickness. Sprinkle with the sesame
seeds and a few drops of water. To ensure that the sesame
1. To prepare the cookies, in a medium bowl mix the RECIPE NOTE The seeds stick to dough, run the rolling pin over the dough once 28
almond flour with the arrowroot starch, cacao pow- 27 white flour can be sub- more. Repeat with the second half of the dough.
stituted for 2 cups whole
der, coconut flour, baking soda, and salt. Add the spelt or whole kamut 4. Cut the dough into 2x2-inch squares. Place on the lined cookie
coconut oil, maple syrup, and vanilla and combine flour. sheets and bake for 10 minutes. Reduce the heat to 300˚ F and
well. bake for an additional 10 minutes.
2. Place the dough onto a sheet of baking paper and
form into a log 2 inches in diameter. Roll up with
the baking paper and freeze for 30 minutes. yields 5 dozen
3. To prepare the filling, place all the filling ingredients ONION CRACKERS
into the bowl of an electric mixer and whisk to form 3 cups white spelt or 21/3 cups 1. Preheat the oven to 400˚ F. Line two cookie sheets with baking
a cream. kamut flour paper.
4. Preheat the oven to 350˚ F. Line a cookie sheet with ½ cup oil 2. In the bowl of an electric mixer, combine the flour, oil, bak-
baking paper. ¼ teaspoon baking powder ing powder, pepper, salt, eggs, and onion, and knead into a
5. Remove the cookie dough from the freezer and un- ¼ teaspoon ground black pepper smooth dough. Divide the dough into two parts.
wrap it. Use a sharp knife to cut 24 rounds ¼ inch ½ tablespoon sea salt 3. Roll out each half of the dough to 1/8 inch thickness. Sprinkle
thick. Place on the lined cookie sheet and bake for 2 eggs with the poppy seeds and a few drops of water. Run the rolling
10 minutes. Cool. 1 medium onion, grated pin over the dough to ensure the poppy seeds will stick to the
6. To assemble the cookies, spoon 1 teaspoon of the 2 tablespoons poppy seeds dough.
filling onto a cookie, and top with another cookie 4. Cut the dough into 2x2-inch squares and place on the lined
to create a sandwich. Repeat with the remaining cookie sheets. Bake for 10 minutes. Reduce the temperature
cookies. to 300˚ F and bake for 5 more minutes.

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