Gluten-Free Peppermint Almond-Coconut Cookies (what a mouthful!)

So when I make up an impromptu baked-good recipe, I rarely get it right the first time.

Good example: for Thanksgiving I modified a oatmeal cookie recipe by Bob's Red Mill and ended up with about 4 versions and 4 dozen cookies. The texture still didn't end up like I wanted.

Lots of tweaking is involved in baking: there's the alternative flour mixture, how much stick 'em is needed (eggs, egg alternative, etc), oils, rising agents, the pan and greasing, location in the oven, bake time, bake temperature, elevation, etc. Baking is chemistry and art.

But for this recipe, I got it right the first time! These cookies are moist, super sugary, easy to make, and we're bringing them to my parent's place for the holidays. Yum!

Ingredients

• 2 cups ground plain coconut
• 1 cup almond flour (or ground almonds)
• 1 cup rice flour
• 1 1/2 tsp of baking powder
• 2 tsp of cinnamon 
• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs
• 1/2 cup coconut oil
• 2 tsp vanilla 
• Crushed peppermint candy canes (or pre-crushed from the baking isle)

Directions
Preheat oven to 350 degrees. Mix the first 5 ingredients in one bowl then mix the rest (except the peppermint) in a larger, separate bowl. Add the flour mixture to the other ingredients gradually. Place teaspoon-fulls onto a greased cookie sheet. Top with peppermint sprinkles. Makes about 45 small cookies.