Strawberry-Coconut Cookies: Paleo Gluten-Free Recipe

I read the book Wheatbelly and it was too extreme, but I gave up white flour and white sugar for a while, yet still wanted cookies. This is the problem-solving recipe (makes 24 to 30 cookies). Coconut oil subs for butter, maple syrup for sugar. The nice thing is, you eat one and are satisfied.

Strawberry Coconut Cookies

1 cup firmly packed almond meal
1/2 cup of coconut flour and
1/4 cup of ground flaxseed
1 teaspoon baking soda
1/2 teaspoon of salt
zest of 1 lime
1/2 cup melted coconut oil
1/2 cup maple syrup
1 teaspoon vanilla extract
2/4 cup diced fresh strawberries
1/2 cup shredded coconut, unsweetened
1 egg (optional, but the cookies hold together better)

Whisk flours, baking soda, salt and lime zest together. Pour in the coconut oil and maple syrup; stir until almost combined. Then stir in strawberries, coconut and vanilla, and optional egg. Mix until no more flour is visible. Refrigerate dough while the oven preheats to 350 degrees and you line 2 baking sheets with parchment paper.

Scoop a tablespoon of dough onto prepared pans; pat into cookie shape. Bake 11 minutes. Refrigerate the dough between batches.