Ingredients:
-1/2 cup butter (sub coconut oil for dairy-free)
-1 egg
-1/2 cup coconut sugar (sub brown sugar)
-1.5 cup almond flour
-3/4 cup coconut flour
-1 tsp baking powder
-1 tsp baking soda
-1/2 tsp sea salt
-1/2 cup coconut (shredded or flakes)
-1/2 cup sunflower seeds
-1/2 cup pumpkin seeds
-1/2 cup dried cherries (sub cranberries)
-1/2 cup chocolate chips or pure cocoa nibs (delicious and full of antioxidants!)
Directions:
- Beat butter, sugar and egg.
- Mix in the powdered ingredients.
- Mix in remaining ingredients.
- Scoop 1 inch balls onto parchment lined cookie sheet, flatten slightly
- Bake at 350 C for 12 minutes.
*Note: if you use the coconut oil AND coconut flakes the cookie has a VERY coconut flavor, like a macaroon – if you don’t like this use the butter and even omit coconut flakes.
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