I love spicy food, so these cookies taste amazing to me. In the past I had made them with 4 tbsp. of tahini paste instead of eggs and with more whole wheat flour when I couldn’t find any quinoa flour in the pantry.  I have tried putting black pepper in them ( surprisingly, nice) and ground fresh ginger (really yummy.) I have also tried the cookies with 2 cups of brown sugar instead of agave an the results were awesome. Once I used rolled oats instead of 1/2 the flour amount and it worked as well.

The original recipe (which included sugar and butter and cardamom) came from a book called An Unthymely Death and Other Garden Mysteries: A Treasury of Stories, Herbal Lore, Recipes and Crafts by Susan Wittig Albert.

 

yield: about 60 cookies

 

 

Ingredients

  • 1 cup coconut butter
  • 1.5 cups agave syrup
  • 2 eggs, lightly beaten (or use chia gel instead)
  • 2 cups  whole wheat flour
  • 1 cup quinoa or almond flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 2 tsp. curry powder
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 1 cup walnuts, chopped

Preheat the oven to 350 degree F. Combine coconut oil with the agave ( you may need to warm the oil up first.) Add eggs or chia.

Sift dry ingredients together.  Slowly add  to the oil mixture. Stir in nuts.

Divide dough into four rolls and wrap each in waxed paper. Refrigerate at least 4 hours (may also be frozen).

Slice into ¼-inch slices and place on an ungreased baking sheet. Bake  until golden brown, for about 12-14 minutes. Let cookies cool for 2 minutes on

baking sheet, then remove to a rack to cool thoroughly.

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