Ginger, Fennel, Black Pepper Cookies
Serves: Makes about 10 cookies
  • 6 Tbs. coconut flour
  • 4 Tbs. coconut oil or butter (preferably butter), at room temperature
  • 2 Tbs. raw honey (or substitute maple syrup)
  • ½ tsp. fresh ginger, grated
  • ¼ tsp. whole fennel seeds
  • A few grinds of black pepper
  • Alternatively: Omit the spices completely and/or add 1 tsp. of vanilla extract
  1. Preheat the oven to 360 degrees and line a baking sheet with parchment paper. Stir together all ingredients until a smooth dough forms. If using coconut oil, you may need to place the dough in the fridge for a few minutes and then re-stir to help combine the oil and flour.
  2. Roll dough into balls and place on the prepared sheet. Flatten the balls into cookies that are about ⅛ inch thick.
  3. Bake until golden, about 9 minutes. Watch closely during the last couple of minutes to prevent overbrowning. Cool on the baking sheet completely before removing the cookies (or they will crumble).
  4. Store cooled cookies in the freezer. Cookies will be crunchier if eaten straight from the freezer or softer if eaten at room temperature… I like them best from the freezer!
Recipe by Empowered Sustenance at