Packed with healthy goodness!

Ingredients:

Cream together in a bowl:
1 Cup Coconut Oil
1 Cup Org. Pure Raw Cane Sugar
1 Cup Brown Sugar
6 Eggs
1/4 Cup Dried Orange Peel

Mix in a separate bowl:
6-1/2 Cups Flour (I mix 1 cup each of sorghum, red lentils, amaranth, millet, buckwheat, quinoa with 1/2 cup arrowroot for a protein rich gluten-free flour - make your own mixture!)
3 tsp baking soda
2 tsp almond extract
1 tsp vanilla extract

Pulse together in food processor until finely cut:
1 Cup Dried Apricots or Cranberries
1 Cup Pumpkin Seeds

Add to food processor and pulse 9 times:
1 Cup Walnuts

Directions:

Preheat oven to 375 degree F (190 C). Grease cookie sheets or line with parchment paper.

In a medium bowl, beat together eggs, sugars, olive oil, extracts and orange peels. Combine the flour and baking soda into the egg mixture, along with the rest of the dry ingredients. Divide dough into 4 pieces. Form each piece into a roll as long as your cookie sheet. Place the roll onto the prepared cookie sheet and press down to 1 inch thickness.

Bake for 25-30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cooled completely, slice each one crosswise into 1/2 inch slices. Place the slices cut side back onto the baking sheet. Bake for an additional 10 minutes per side. Slices should be lightly toasted.

Let cool completely before storing in air tight containers.