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Ingredients:

• ¼ cup sustainable palm shortening, or 3 tablespoons softened unsalted grassfed butter, or ghee
• 1 large egg at room temperature
• ⅓ cup light colored honey
• 1 teaspoon vanilla extract
• 1 cup blanched almond flour
• 2 1/2 tablespoons coconut flour
• 2 tablespoons arrowroot powder
• 4 teaspoons cinnamon
• ¾ teaspoons nutmeg
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 2 teaspoons finely ground flax seeds**
• ¾ cup unsweetened finely shredded coconut
• 2 cups vanilla buttercream of choice (I used the dairy-free recipe from Celebrations on page 160)

*This cookie first appeared in Against all Grain: Delectable Recipes to Eat Well & Feel Great (Victory Belt Publishing 2013)

** Tip – you can buy ground flaxseed or grind in yourself in a clean coffee grinder

Instructions:

1. Preheat the oven to 350°F.
2. Place the shortening and egg in the bowl of a stand mixer and cream for 30 seconds on high. Alternatively, use an electric hand mixer.
3. Add the honey and vanilla and mix for another minute, until creamy.
4. Add the flours, arrowroot powder, cinnamon, nutmeg, baking soda, salt, and flax seeds to the bowl and mix for another minute, until combined. Scrape down the sides of the bowl, then mix again for 30 seconds.
5. Add the coconut, then mix again for 30 seconds.
6. Using an ice cream scoop or a large spoon, drop 12 balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper.
7. Place another piece of parchment paper over the balls, then use a flat bottom measuring cup to gently press the balls down into circles about ¼ inch thick and 2 inchs in diameter.
8. Place in the oven and bake for 9 to 10 minutes, until the edges are lightly browned.
9. Cool on a wire rack completely before frosting.
10. Fill a ziplock with frosting and cut off one corner. Pipe the frosting into the center of 6 cookies, leaving a 1/2-inch boarder. Place a second cookie on top of each to make sandwiches.
11. Serve immediately, or store in an airtight container in the refrigerator for 1 week.