1 cup @grounduppdx coconut cardamom almond cashew butter
3/4 cup @justdatesyrup
1 tbsp olive oil
1/4 cup applesauce
1 tsp baking soda
1/2 cup almond flour
3 tbsp coconut flour
1/4 cup unsweetened shredded coconut
1/4 cup chopped unsweetened chocolate or refined sugar free choc chips (like Raaka baking chocolate)
- Mix wet ingredients and dry ingredients in separate bowls. Fold the dry into the wet. The batter will be a little looser than usual cookie dough. Fold in chopped chocolate last.
- Refrigerate for at least an hour and for six hours if you have time!
- Roll into 8-10 balls and flatten with the palm of your hand. It's okay if the batter is wet and doesn't firm up completely. The batter spreads so I like to do 4-6 per baking sheet.
- Bake at 350 for 12 minutes until edges are lightly browned. Let cool completely so they don’t fall apart.