Gluten-free, Dairy-free Cookies

We headed off today to meet with a group of moms and babes for a shared-food lunch and play date. I know one of the moms has a gluten and dairy free home right now, and while I intended to try a bread recipe and make some sandwiches the grain mill broke so I was short on the millet flour I needed but as I poked around the pantry I found a few other ingredients which led to a cookie experiment. I'm by no means a pro at cooking but I love to cook and bake, love good food and clean ingredients and I LOVE to read about food in all it's forms (planting, growing, gathering, cooking, sharing, composting!). Everyone really enjoyed these cookies (even the kids) so I thought I'd share the simple recipe which is high in protein, low in sugar, and just pretty darn good and easy.

1 cup unsweetened fine coconut

1 cup almond flour (or hazelnut, or any other yummy nut you might have around)
2 Tablespoons maple syrup
sprinkle of salt
1 egg
1 Tablespoon vanilla extract
nearly 1/2 cup coconut oil in a liquid state

Combine dry ingredients in bowl. In another bowl or 2 cup mixing cup add liquid ingredients with the exception of the oil and whisk together until smooth and well combined. Add wet ingredients to dry and mix to combine. Add coconut oil and mix again. Form tablespoon size balls and gently press to flatten a bit, cook at 350 degrees on a hot cast iron skillet pan for apx 15 minutes or until beginning to golden.