GINGER AND ROSEMARY COOKIES

Preheat your oven to 150 deg C. Line 2 baking trays with baking paper . Place 120gm (3/4 cup ) of almond meal in a bowl with 25 gm (1/4 cup )of desiccated coconut and 3 tbs of ground ginger . Stir through adding 1 dsp of dried rosemary ( but you could use dried oregano or thyme , it's your choice ), 1 tsp of ground cinnamon , a pinch of baking powder and 1/2 tsp of salt. Now place 1/4 cup of runny honey into a small saucepan along with 2 tbs of solidified coconut oil and 1 tbs of lemon juice . Now stir over a low heat until combined and then pour the honey mixture into the almond flour and herb mixture . Place spoonfuls of the mixture onto the prepared trays and flatten out the dough . Bake for 15 minutes or until golden brown . Allow to cool on a wire rack . Store in a sealed container in the refrigerator .( They will be fine as they are made with solidified coconut oil .)