|2 h||0 min||10|
|1/4 cup||Almond flour/meal, Bob's Red Mill (sifted)|
|2 tbsp||Coconut flour (sifted)|
|1 tsp||Coconut sugar (to taste)|
|1 tsp||Sea salt|
|1/4 cup||Almond butter|
|1/4 cup||Almond milk, unsweetened (as needed)|
|1 tbsp||Coconut, shredded|
|1/2 cup whole||Almonds, raw (divided)|
|1/4 cup||Dark chocolate chips, vegan (optional)|
|1 scoop||Hemp protein powder (of choice, optional)|
1. In a small mixing bowl, add the almond flour, coconut flour, coconut sugar, cinnamon and sea salt. Add the almond butter and mix well until a crumbly batter is formed.
2. Slowly add in almond milk, one tablespoon at a time, until a firm dough is formed. Add in the shredded coconut, half the whole almonds, dark chocolate chips and hemp protein powder.
3. Form into palm-sized cookies and plate.
4. Add remaining whole almonds on top and refrigerate for 2-4 hours to firm up.
You can omit the hemp protein powder and chocolate chips if you'd like, or choose different add-ins, such as goji berries, cranberries or chia seeds.
For added sugar-free, use 1-2 drops of liquid stevia instead of coconut sugar.