• Ginger Coco Milas

    I have been experimenting with grain-free cookie recipes lately. Baking with my kids is a fun after school activity that we all enjoy. While these were in the oven cooking, I predicted they would be our best yet. Both boys agreed I was right! While eating them William said, “Mommy, these aren’t Paleo.” I took that to mean they are so good he couldn’t tell anything was missing, like he can tell when I call grated sauteed cauliflower “rice.” These have a few extra steps with the food processor that I would normally avoid, but we wanted something special for my son to bring to his teacher for her birthday. And now we are happily enjoying these delicious-not-too-unhealthy treats –such a perfect combo!



    1/4 cup coconut oil or butter
    3/4 cup coconut sugar
    1 egg
    1 tsp vanilla extract
    1 1/2 cup almond meal/flour or make your own with food processor
    3/4 tsp baking soda
    1/2 tsp cream of tartar
    1/2 tsp salt
    2 Tbsp Mila
    1-2 Tbsp crystalized ginger (optional, we happened to have some)
    1 Tbsp Sesame seeds
    1/4 cup shredded unsweetened coconut
    1/4 cup walnuts
    1/4 cup macadamia nuts
    1/4 cup pecans
    2 Tbsp raw sunflower seeds
    3/4 cup mini chocolate chips or raisins


    1. Preheat the oven to 350
    2. In a large bowl mix butter/oil, sugar, egg, Mila + 3 Tbsp warm water, and vanilla until smooth
    3. Add almond meal, baking soda, salt, cream of tartar
    4. In a food processor chop all nuts, seeds and ginger
    5. Add nuts to batter and mix thoroughly
    6. Next, add chocolate chips or raisins and mix
    7. Line a baking sheet with parchment paper and form batter into small circles
    8. Bake for 12-15 minutes


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