There's nothing like some good, healing spices. These cookies have a spicy, earthy taste that makes you wanna just fling up into a headstand. If you like ginger snaps, you’ll like these! I'm all about experimenting with all kinds of flours. If there's a certain one you love to bake with, go for it!
Perfect with a glass of warm almond milk or better yet, Buddha milk. 

1 cup all purpose flour
1 cup coconut flour
 ½ cup almond flour
1 tsp baking soda
 ½ tsp fine sea salt
1 tsp cinnamon
1.5 tsp turmeric
 ½ tsp ginger
 ¾ cup melted coconut oil
1 cup coconut palm sugar (brown sugar if you must)
1 tsp vanilla
2 large organic eggs
 ½ cup molasses
 

Preheat oven to 350
Combine first 8 ingredients. Set aside. Cream together the coconut oil with the coconut sugar with an electric mixer or kitchen aid w a paddle attachment. Add in vanilla, eggs, and molasses, beating well.  Add dry ingredients to wet until well combined. Make medium-sized balls and drop onto cookie sheets. Flatten with a spatula before baking.
Bake about 15 minutes. Makes approximately 2 dozen.