Yield: 18-20 cookies Ingredients: 7 tbsp Earth Balance ( I used organic butter) + 1 tbsp extra virgin olive oil 1/2 cup packed brown sugar (I used organic light brown) 1/4 cup organic cane sugar 1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)( or use an egg if flax sensitivity) 1 tsp vanilla extract (use gluten free) 1/2 tsp baking soda 1/2 tsp kosher salt 1/2 cup gluten-free teff ½ cup Coconut flour 1 cup Bob’s Red Mill Almond Flour (add 2 tbsp Bob’s Red Mill Almond