Coconut flour is an amazing gluten-free flour you should get to know.  In just two tablespoons there are 6 grams of fiber and 2 grams of protein.  It is a great addition to smoothies or anything that needs a nutritional boost.  Coconut flour can be found in health food stores or well stocked grocery stores.  This recipe is for drop cookies – easier than rolling and cutting, but my young friend who gave these sugar cookies to me last night, went to the bother, so beautiful.

3/4 cup Granulated Sugar

4 Eggs

1 tsp. Vanilla

1/4 tsp.  Salt

1/2 cup Butter, brought to room temperature

3/4 cup Coconut Flour

3 Tbs. Sugar

• Beat together sugar, eggs, vanilla, salt and butter, beat until fluffy
• Stir in the coconut flour and mix well
• Let the batter rest for 10 minutes at room temperature
• Put additional 3 Tbs. of sugar in a shallow bowl
• Using a 1 1/2 inch ice cream scoop drop balls of dough into the sugar and roll to cover
• Place on a parchment lined cookie sheet and flatten out with a fork
• Bake at 375 degrees for about 10-12 minutes

this recipe produces a not too sweet, cake-like textured cookie, if you like your cookies with a bit more chew, try the following recipe – not to mention these have a big ginger flavor.

3 sticks Unsalted Butter

3 cups Whole Oats (not quick or instant)

1 1/2 Tbs. Coconut Flour

1 tsp. Salt

1 3/4 cups Granulated Sugar

1/2 cup Crystalized Ginger

1/2 tsp. Powdered Ginger

2 tsp. Vanilla

2 Eggs, beaten

• Pre-heat oven to 350 degrees
• Line a cookie sheet with parchment paper
• Melt the butter
• Combine sugar and ginger in a food processor and pulverize
• In a large bowl combine all the ingredients and let rest for five minutes
• Using a 1 1/2″ ice cream scoop drop batter on cookie sheet about two inches apart
• Bake for about 15 minutes or until they are lightly golden brown