Ingredients
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Amount
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Measure
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Ingredient
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| cup | Almond Flour, blanched | | cup | coconut sugar | | cup | coconut flour | | teaspoon | cinnamon, ground | | teaspoon | baking soda | | teaspoon | sea salt | | cup | almond butter, raw. Or other nut butter | | cup | applesauce, unsweentened | | large | egg | | tablespoons | coconut oil extra virgin | | cup (not packed) | raisins, seedless | | cup, chopped | organic walnuts | | ounce | Cacao Nibs |
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Steps
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Sequence
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Step
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| 1 | Preheat the oven to 350F. Line 2 baking sheets with parchment paper. | 2 | In a large bowl, whisk together the almond flour, cocnut sugar, cocnut flour, cinnamon, baking soda, and salt. In a medium bowl, whish together the almond butter, applesauce, egg, and coconut oil to combine. Pour the wet ingredients into the dry and stir to combine thoroughly. Stir in the raisins, walnuts, and cacao nibs. Let the dough rest for 5-10 minutes. | 3 | Drop the dough 2 inches apart onto the lined baking sheets, using about 2 tablestoons of dough per cookie. Using moist fingertips, flatten each cookie to about 1/2-inch thick. | 4 | Bake for 10 minutes until golden brown. Cool completely. (The cookies will firm up as they cool.) Store in an airtight container. |
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