Ingredients
Scale
- 1 1/2 cups almond flour
- 1 cup arrowroot powder
- 1/2 cup shredded coconut
- 1/2 teaspoon unrefined sea salt
- 1/4 cup xylitol or honey (raw, local is best)
- 1/2 cup coconut oil, melted
- splash of lemon juice
- 1 teaspoon pure vanilla
Instructions
- Preheat oven to 300°.
- Place all dry ingredients in a food processor and pulse until well mixed.
- Add wet ingredients and process until well blended.
- Form dough into small balls and place on baking sheet.
- Press each ball lightly with two fingers or a greased fork.
- Alternatively, press the entire mixture into a glass baking dish to make almond coconut bars.
- Bake about 15-20* minutes, or until lightly browned. (Longer for a baking dish.)
- Eat the cookies plain, or make strawberry shortcakes by adding dairy-free coconut whipped cream and fresh berries.
Notes
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