Ginger Chamomile is my favorite after dinner or bedtime tea…
Today I decided to try it as a cookie!
1 cup almond meal
1 cup shredded coconut
~2/3 cup coconut oil
1/4 cup honey
1 tsp Cinnamon
Mix with a fork into a thick, doughy batter. Add:
about 2/3 cup chopped candied Ginger. i like to candy my own ginger – i get local fresh young Ginger rhizomes and chop them, then put them in a mason jar and cover them with honey. in a month or two, candied Ginger! (store in the fridge)
Chamomile – pour dried chamomile into a strainer and sift to get the tiny bits. i used probably 2 or 3 tablespoons of tiny bits. (you can put the not-tiny bits back into the jar for tea!)
note: every time i make these, i increase the amount of Chamomile. These days i put in about 1/3 cup of Chamomile, and just reduce the almond meal a little bit.
Mix again. Spoon onto baking tray, or roll into a ball and flatten. Bake 350 for 20-30 minutes.
They’re delicious, low-carb, gluten and dairy free, and downright good for you!
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