Makes 24 cookies                                                              Refined Sugar-Free, Gluten-Free, Vegan Option, Soy-Free

 

Ingredients

 

Dry

1 cup raw walnuts

1/2 cup raw almonds

2 cups oats, gluten free

1 cup coconut flour

1 tsp. baking soda

1/2 tsp. nutmeg

2 Tbsp. cacao powder or cocoa powder

1/4 cup. dark chocolate chips

 

Wet

1 tsp. pure vanilla extract

1/2 cup maple syrup #2

1/4 cup almond milk

3 Tbsp. agave nectar or unpasteurized local honey

 

What to do

 

1. Preheat oven to 350 degrees.

 

2. Add raw nuts to a food processor and blend until smooth (or chop small).

 

3. Add all dry ingredients to a large bowl and stir to remove any clumps.

 

4. Add wet ingredients to the dry ingredient bowl. Stir well. Dough will be clumpy and a bit dry so mix well.

 

5. Form into balls and squish with the palm of your hand, making 25 cookies.

 

6. Line two cookie sheets with parchment paper for easy clean up. Add your cookies to the trays.

 

7. Bake on 350 degrees for 4 minutes. Switch trays and bake again for 4 minutes.

 

8. Allow to cool for 10 minutes and serve.Stay fresh in an air tight container for up to 5 days.