INGREDIENTS
¼ cup extra-virgin coconut oil, melted
? cup raw honey
1 tsp. vanilla extract
1 tsp. almond extract
1? cups (135 g.) almond flour*
2 Tbsp. (15 g.) coconut flour
¼ tsp. sea salt
½ tsp. baking soda
18 to 20 whole raw almonds
PREPARATION
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the coconut oil, honey, vanilla extract and almond extract until well combined. Add the almond flour, coconut flour, salt and baking soda and stir until a firm dough comes together. It should be able to roll into a ball. If not, refrigerate up to 30 minutes.
• Roll the dough into 18 to 20 1-inch balls and place them on a baking sheet 1 inch apart. Press 1 almond into the center of each cookie. Bake 10 minutes, until edges start to lightly brown. Let the cookies cool slightly then transfer to a wire rack to cool completely.
*I advise weighing any nut flours to prevent inaccurate measurements.
This article appears in November 2014.