Spicy Graham Cookie

Time: 1hr
Servings: 12


3/4 cup Bitty Flour
½ cup almond flour
⅓ cup potato starch 
1/4 teaspoon baking soda
½ teaspoon salt
⅓ cup brown or turbinado sugar
3T organic cane sugar
1t garam masala (can substitute cinnamon and dried ginger)
1T vanilla
3T honey
1T molasses
¼ cup melted coconut oil


Preheat your oven to 325 degrees.  Add all of your dry ingredients in a stand mixer using the paddle attachment (bowl and spatula also work) and mix until evenly distributed.  Add wet ingredients and mix until it mixes together. If it doesn’t stick together when pinched, feel free to add 1t of honey until it gets there.

Roll dough into a 2" log using plastic wrap (here's a video). Chill the log in the freezer for at least an hour, until firm enough to slice into 1/8-1/4”  disks. Place the disks on a cookie sheet about 1” apart and dock with a fork. Bake for 12-15 minutes. Let cool.