Nut Cookies

Gluten Free, Egg Free, Dairy Free, Sugar Free
I will be testing this further without the creamed coconut, which is difficult to source and onerous to use. I will be trying some coconut oil instead.

You can cut this recipe in half.

3/4 cup shredded coconut (Let's Do Organic unsweetened dried flaked coconut, small shreds)
3/4 cup Bob's Red Mill Almond Meal/Flour
     *I use BRM because it doesn't have the skins (blanched almonds) on and I believe this to be healthier
*You can vary the amounts of the almond and coconut such as 1 cup of almond flour with 1/2 cup coconut
1/4 cup tapioca flour
1/2 tsp. salt
1/4 cup creamed coconut (Let's Do Organic, comes in a small, dark green box)
1/2 cup coconut milk (Native Forest Classic - full fat)
2 tsp. gluten free vanilla extract (or try almond

Optional:
Sweetener such as stevia or xylitol. Mix into the dry ingredients before adding in the wet.
If you wish to use honey, omit some of the coconut milk
Chopped dark chocolate
Perhaps you could substitute some of the tapioca with cocoa powder
Frosting
Make a savory soft cracker with more salt, pepper and spices

Preheat oven to 350F.

I have only tried this, yet, by first toasting the coconut shreds. Do this by spreading out the coconut on a jelly roll pan. Put into hot oven for 2 minutes but check it at 1 minute. Don't walk away! It will continue to brown on the cookie sheet even after you remove it and it only needs to be just turning brown in order to get a flavor.

Mix all ingredients in large bowl, with chocolate chips and sweetener if you are using. Use hands to thoroughly incorporate.

Use grapeseed oil spray to spray the jellyroll pan or cookie sheet. Using a half round, sturdy tablespoon measure, pack dough into the spoon by pressing against the side of the bowl. Scrape each measure onto the cookie sheet. Use the flat bottom of a glass, wet with cold water to press each cookie to approx 2" diameter. Re-wet the glass as often as needed and if it sticks to a cookie use a side-ways sliding motion to remove it (or scrape with a knife, but I've never had to do that).

Bake at 350F for 10-12 minutes. Remove to a parchment paper to cool.