Jumble Spice Cookies

These cookies are big and chewy - reminscent of oatmeal cookies, but without the gut-wrenching grains!


1/2 cup ghee

2 eggs

1/3 cup raw honey

1/3 cup COLD coconut cream*

2 tsp vanilla extract

1/2 tsp almond extract

6 tsp cinnamon

1 tsp nutmeg

1/2 tsp cardmom

2 cups almond flour

1/4 cup coconut flour

2 Tbsp psyllium

1 tsp baking soda

1 tsp fine Himalayan sea salt

4 tsp ground flax seeds

1 1/2 cup finely shredded, unsulfured unsweetened coconut

1 cup unsulfured raisins, chopped dates or figs (or even chocolate chips!)

Method: Preheat oven to 350-degrees. Line 2 sheet pans with parchment paper. Set aside.

Place ghee and eggs in bowl of stand mixer and cream on high for 1 minute.

Add the honey, coconut cream, vanilla and almond extracts and ix for another minute until creamy.

Combine cinnamon, nutmeg, cardamom, flours, psyllium, baking soda and salt in a small bowl and whisk to combine and remove any lumps.

Slowly add the spice/flour mixture to the wet ingredients in the bowl of the mixer and mix for another minute until combined, stopping to scrape down sides of bowl.

Add the raisins (or dates or figs), then mix again for another minute, just to evenly distribute them throughout the batter.

Let batter sit a couple of minutes to thicken (the coconut flour and psyllium will absorb moisture and stiffen the dough).

Using a large spoon, drop balls of dough the size of a golf ball onto prepared baking sheets.

Place another sheet of parchment paper over cookies, then use a spatula to flatten the cookies into circles about 1/3” thick.

Bake for 12 minutes, until edges are lightly golden brown.

Remove from oven and allow to cool 10 minutes on pan before transferring to wire bakers rack to cool completely.

- makes 2 dozen (24) cookies.