Here's a great alternative if you are sensitive wheat or just want to try something different.
1 1/2 c. Spelt flour
1/2 c. Coconut flour
1 T. Baking powder
1 t. Baking soda
1 T. Organic coconut palm sugar
1/4 t. Pink Himalayan salt
1 c. Almond milk
1/3 c. Extra virgin olive oil
Place all the dry ingredients in a large bowl. Using a fork, mix the dry ingredients together. Add the extra virgin olive oil. Add the almond milk and stir with the fork until a slightly sticky dough forms. Drop by spoonfuls onto an ungreased cookie sheet.
Place into a preheated 475 degree oven and bake for 10 - 14 minutes until the peaks start to turn golden brown.
Enjoy!