To make it better: replace a quarter of the whole wheat flour with coconut flour, and add the same amount of liquid as coconut flour (I used milk). Use one teaspoon each of the almond and coconut extract. Bake 5 minutes longer for a crispy cookie - like a ginger snap - great as a low calorie sweet to have with coffee.
From EatingWell: March/April 2012
It’s quick and easy to mix together these slice-and-bake almond-coconut cookies whenever you need something sweet. The recipe makes enough dough so you can bake half and put the other half in the freezer—ready to pull out and bake up a few fresh cookies anytime.