Ingredients:

• 1 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut oil (or unsalted butter), softened
• 1/3 cup natural sweetener (such as coconut sugar, stevia, or monk fruit sweetener)
• 1 egg (or flax egg for a vegan alternative)
• 1 teaspoon pure vanilla extract
• Optional: 1-2 tablespoons almond milk (if needed for consistency)
• Additional sweetener for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the whole wheat flour, baking powder, and salt.
3. In another bowl, cream together the softened coconut oil (or butter) and natural sweetener until well combined.
4. Beat in the egg and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough seems too dry, add a tablespoon or two of almond milk until it comes together.
6. Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball with the back of a fork or your fingers to create a cookie shape.
7. Optionally, you can sprinkle a bit of additional sweetener on top of each cookie before baking.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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