High Protein Cookies for Stamina

I’ve just invented a new cookie recipe that my son pronounced, "Superb!" Here it is, below. It contains no cane sugar nor corn syrup product nor gluten, just great flavor and nutrition. You may want to clip it and glue or tape it into the back of your copy of my book, Wholegrain and Gluten Free, available at Minglement.

These cookies don’t spike your blood sugar then let it zoom down. They gradually and evenly give you whole grain and nut energy. Each cookie yields an incredible 3 grams of balanced, high-quality protein and very tasty they are, too. Baking slowly at relatively low heat preserves the Vitamin E in the whole grains and tahini. You could use brown cane sugar, but cane sugars have a Glycemic Index number of 100; coconut sugar has a Glycemic Index number of 34, indicating it’s 66% less likely to adversely affect one’s blood sugar level, keeping your energy constant.

Coconut oil augments brain power, appropriate for the young scholars in your family. It’s even been shown with scientific testing to improve the cognitive abilities of Alzeimers patients. Normally, their brains function less and less effectively.

Tahini & Coconut Cookies
Makes 40
Preheat oven to 275 degrees
In a metal mixing bowl, melt:
2 Tablespoons coconut oil (it’s solid at room temperature)

Add and beat in
¼ cup warm water
1 teaspoon vanilla
½ teaspoon almond extract, optional
2 eggs

 Sift in and mix well:
1 ½ cups sorghum flour
2/3 cup coconut sugar
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt

Stir in:
1 ½ cups almond meal
½ to 2/3 cup unsweetened coconut shreds

Create dredging mixture:
½ cup almond meal
1 Tablespoon cinnamon
2 Tablespoons coconut sugar

Form heaping teaspoonfuls of dough into balls. Dredge both sides in cinnamon mixture. Place 1 inch apart on foil-lined baking sheets. Flatten, leaving ½ inch between cookies. Bake 20 minutes, one sheet at a time, on the center rack of preheated oven. Test by inserting a toothpick in the center of the tallest cookie. If it comes out clean, all the cookies on the sheet are done. Remove pan from oven. Lift off the foil, cookies and all, to cool on a rack. When cookies are tepid, transfer off the foil onto bare racks. Let cool completely before storing in tightly covered containers.