Tonight my daughter and I made Gluten Free Fennel Cookies. My fennel cookies have a biscotti vibe–light in texture, and not too sweet. 

Cooking with my daughter is one of the ways that we spend time together. She likes to crack the eggs, stir, shape the cookies, and of course eat the batter. My dream is that she will one day love to cook for herself and others. And, by learning to cook she will learn the importance of food and wholesome eating.

1/4 Cup Ghee

1/4 Cup Coconut Oil
1 Egg
1/4 Cup Plus 1 Tablespoon Maple Syrup
1 Cup Almond Flour
2/3 Cup Millet Flour
2 Teaspoons Arrowroot Starch or Tapioca Starch
1 Tablespoon Fennel Seeds

To Make:
Pre-heat oven to 350 degrees and grease a baking pan. Blend all of the ingredients above until well combined. Using a spoon scoop out small amounts of dough, gently shape into balls, and place on the cookie sheet. Bake for 8-10 minutes until tender to the touch.

Eat with delight!