Whole Wheat Lemon Ginger Cookies

I was wanting some cookies, and thought I'd throw together some whole wheat cookies.  I had some lemon ginger coconut oil and decided to use that to see how the flavors turned out. It's a pretty basic recipe, but is delicious. 

Whole Wheat Lemon Ginger Cookies

1/2 cup coconut oil (Ziggy Marley's Coco'Mon Lemon Ginger)

1 cup sugar

1 egg

1 cup whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon 

Preheat oven 375°

Mix coconut oil and sugar about 2 minutes until smooth and slightly fluffy. Add egg and mix until combined. 

Sift dry ingredients together and add to sugar mixture.  Stir until combined. 

Drop on cookie sheet or muffin tin if you want them taller (as mine are  in the picture) by tablespoon or cookie scoop.  Bake 8-10 minutes or until golden around the edges. If you used a muffin tin, let cool 30 sec to 1 min. Then run a butter knife around the edges before they harden. 

These are a little oily, so you'll need a napkin.  

Lemon Cream Cheese Pie

This is a recipe that was given to me by my mother-in-law.  It's very good, like a lemon cheesecake.  It makes 2 pies.  You'll want to start it the day before if possible. 

Lemon Cream Cheese Pie   2 1/2 cups water 1 cup sugar 1/2 cup corn starch 3 well-beaten eggs 1/3 cup lemon juice 3 T. Butter or margarine Dash of salt 1 14-ounce can sweetened condensed milk 1 8-ounce package cream cheese, softened 1/3 cup lemon juice 1 4-serving package instant lemon pudding mix 2 baked 9-inch pie crusts Whipped cream   In saucepan, combine the water, sugar and cornstarch.  Cook and stir over medium heat till thickened and bubbly.  Reduce heat and stir for 2 minutes.   Beat about 1 cup of the hot mixture into the egg yolks.  Transfer all the mixture back to the saucepan.  Bring to a gentle boil and reduce heat.  Cook and stir for 2 minutes.   Remove from heat and add 1/3 cup lemon juice, butter and salt.  Stir till butter melts.  Cover surface of mixture with clear plastic wrap and chill for 3 to 24 hours.   Beat together cream cheese, sweetened condensed milk, 1/3 cup lemon juice and dry pudding mix.   Fold into chilled mixture.   Turn into prepared crusts.  Garnish with whipped cream.  Can decorate with lemon slices if you want it to look pretty before serving.   Makes 2 pies, 8 servings each.     ***Note - you can freeze pies before topping with whipped cream.  When ready to serve, thaw and top with whipped cream.