No wheat, no dairy, and no eggs.
No, I'm not going vegan, but since I like to eat cookies for breakfast I like to make them as fiber-ful, protein-ful, good-fat-ful, and low-cholesterol as possible. Just so I won't feel too guilty snacking on them with my coffee every morning.
I don't know if I've ever made them the same twice. But here's the basic recipe I deviate from.
Leah's Ranger-Style Cookies
Mix together until creamy:
1/2 Cup Coconut Oil*
1/2 Cup Almond Butter
1 C Brown Sugar
(If you like a sweeter cookie you can also add 1/2 C evaporated cane juice.)
Add in and mix:
2 tsp Vanilla
2 Flax Eggs**
Combine these dry ingredients:
1 Cup Almond Flour
2 Cup Oat Flour
1 C Oats
1 tsp Baking Soda
1/2 tsp Salt (if you used unsalted almond butter change this to 1 tsp salt)
1 tsp Cinnamon
Add dry to wet and mix until just combined.
Then add the desired amount and combination of any of the following that you like.
Mix and match.
Coconut (unsweetened or sweetened)
Chopped Walnuts or Pecans
Dried cranberries (These work well in combination with white chocolate chips. In autumn I've made this combo with a dash of nutmeg or cardamom added in to the dough with the dry ingredients. But remember, a little of either of these spices goes a looooong way.)
Bake at 350 degrees for 10-12 minutes.
(I usually make mine on the bigger side, using a large size ice cream scoop to put the dough on the trays. So mine take more toward the 12 minute mark to bake. But adjust your oven time to your oven's heat level and the size of the cookie. I found that taking them out just when the edges are golden and the middle is no longer "shiny" is the perfect time, even though they may not look all the way done. Then they stay moist and chewy longer, whereas if you wait until the entire cookie is golden brown, they're already overcooked and will not last as long.)
* I use the expeller-pressed oil from Tropical Traditions. It has been stripped of all coconut flavor but still maintains most of the health benefits of regular coconut oil.
** 2 TBS ground flax seeds placed in a small bowl with 6 TBS of water and left to sit for 3-5 minutes