Coconut and Almond Flour Cookies

I bought almond and coconut flour this week. I made pear frangipane this week and thought to try a gluten/flour/grain free cookie made without refined sugar. I just started mixing around and came up with these little cookies. Perfect sweetness, moistness and they smell wonderful. I ate two right away and put the rest away for later!

I used coconut oil because it is very stable and it is high in MCFA (medium chain fatty acids) which is unlike the majority of the fats in our diets that are LCFA (long chain fatty acids). Coconut oil is also comprised of 66% MCT (medium chain triglycerides) which are absorbed in the GI tract instead of the lymphatic systems like most fats. They also do not require bile salts to be broken down or require energy for absorption. MCT have gained a bit of popularity in the last 10 years or so because it has been thought that they burn fat and can promote weight loss. One of the FA (fatty acids) in MCT is caprylic acid, which can be effective at controling candida albicans in the gut. But, what is known is that a MCT rich diet lowers triglycerides and LDL's, both problematic when too high in the body.
Well, enough of the science lesson! Here is the recipe....

Coconut and Almond Flour Cookies

1 cup almond flour (Bobs Red Mill)
3/4 cup coconut flour (Bobs Red Mill)
1/8 cup melted raw coconut oil
1 egg
1 cup maple syrup
1/8 tsp. almond extract
1 tsp. vanilla extract (optional)
1/2 tsp. salt
1/2 tsp. baking powder

Wisk the egg with salt, maple syrup, vanilla and almond extract
Pour coconut oil over almond flour and mix. Add coconut flour, baking powder and mix.
Then add the egg mixture and mix. I mixed with my hands.
On a silpat or parchment paper, form 2-3 inch balls and flatten with the palm of your hand.
Bake at 325 for 12-15 minutes. They will start to brown around the edges.

Pour melted coconut oil into