•¼ cup unsalted grass fed butter OR ghee (or organic palm shortening)
•1 large egg at room temperature
•⅓ cup monk sweetener
•1 teaspoon vanilla
•4 teaspoons cinnamon
•¾ teaspoons nutmeg
•1 cup blanched almond flour
•2 tablespoons coconut flour OR tigernut flour
•½ teaspoon baking soda
•½ teaspoon sea salt
•2 teaspoons finely ground flax seeds*
•¾ cup finely shredded unsweetened coconut
•1/3 or 1/4 cup currents
May use 1/3 cup chocolate chips instead of currents.
Preheat the oven to 350°F. Place the butter/ghee or shortening and egg in the bowl of a stand mixer and cream for 1 minute on high. Alternatively, use an electric hand mixer. Add the monk sweetener and vanilla and mix for another minute, until creamy. Place the cinnamon, nutmeg, flours, baking soda, salt, and flax seeds in a small bowl and stir to combine. Slowly add the dry ingredients to the wet and mix for another minute, until combined. Scrape down the sides of the bowl, then mix again for 30 seconds. Add the coconut and currents or chocolate chips, then mix again for a minute. Using an ice cream scoop or a large spoon, drop balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper. Place another piece of parchment paper over the balls, then use a spatula to gently press the balls down into circles about ¼ inch thick and 2 inches in diameter. Place in the oven and bake for 9 to 10 minutes, until the edges are lightly browned. Cool on a wire rack completely before eating. Store in an airtight container in the refrigerator for later use.