Almonds help lower bad cholesterol and reduce risk of heart disease. Tip: the skin of the almond is the healthiest part.
- 1 cup almond meal
- ¼ cup coconut flour (blend coconut flakes until powder)
- ¼ cup cacao nibs – or dark chocolate chips/nuts (toasted and chopped)
- ½ cup shredded unsweetened coconut
- ½ t baking powder
- ¼ t salt
- 1/4 cup coconut sugar
- 2 T maple syrup
- 1 egg, room temperature and whisked
- 3 T coconut oil, melted
- ½ t vanilla extract
Method: Preheat oven to 350˚ F. In a large mixing bowl, stir together almond meal, coconut flour, cacao nibs, coconut, baking powder, salt and sugar. In a separate bowl combine the egg, coconut oil and vanilla extract. Make sure egg is room temperate otherwise coconut oil with solidify. Mix together wet mixture to dry ingredients until combined. If dough is too sticky, put in the fridge or freezer until it firms up a little bit. Shape dough into 1-inch balls, leaving at least 1 ½ inches between each cookie - – I like to use a small ice cream scoop to shape. Flatten the balls slightly using your palm. Bake until edges begin to brown, 7-10 minutes. Remove from oven and let cool before serving. Store in an airtight container for up to 3 days on the counter, 7 days in the fridge and 1 month in the freezer. Recipe makes 12 servings. For your dessert: 1 serving.