|15 min||10 min||10|
|1/4 cup||Flaxseed meal (ground)|
|1/4 cup||Water (warm)|
|3/4 cup||Almond flour/meal, Bob's Red Mill|
|1/4 cup||Arrowroot flour|
|1/2 tsp||Baking soda|
|1 dash||Sea Salt|
|1/4 cup||Coconut, shredded, unsweetened|
|1/2 cup||Walnuts (finely chopped)|
|1/2 cup||Medjool date (chopped)|
|2 tbsp||Maple syrup, pure|
|2 tbsp||Coconut sugar|
|1 tsp||Vanilla extract, pure|
Preheat the oven to 375 F
Mix together flaxmeal and water and set aside to thicken.
In a large bowl, mix together almond meal, arrowroot starch, baking soda, cinnamon and sea salt.
In a separate bowl, add in the flax mixture, coconut, walnuts, dates, maple syrup, coconut sugar, and vanilla and mix together until a dough forms.
Wet hands to prevent dough from sticking, roll dough into 1 inch balls and place on a parchment-paper lined cookie sheet.
Flatten slightly with a wet fork, then bake for 10 mins or until edges start to brown.