Be warned: these are moreish.
They're a fabulous substitute if you've given up sugar and dairy (that's me), but it's iso and you still want to treat yourself. These are soft inside, crunchy on the outside and seriously satisfy cravings. They're SO easy to make. You'll be wondering how you didn't discover them sooner. Adapted from Teresa Cutter's Healthy Baking.
3 cups almond meal
1/2 teaspoon flaked sea salt
85gm (1/3 cup) raw honey (or sub rice malt syrup)
85 gm coconut oil or macadamia oil
1/4 cup desiccated coconut (add an extra tbsp if you like coconut)
1 tsp vanilla bean extract
2-4 tbsp water to mix
flaked coconut to garnish
1. Preheat your oven to 130 degrees.
2. Combine almond meal, salt, coconut oil, honey, vanilla, desiccated coconut in a large bowl.
3. Add a bit of water and mix through to help form into a soft dough.
4. Spoon into cookie shape using a tablespoon or icecream scoop if you have one, and place onto lined baking tray.
5. Flatten slightly and sprinkle with flaked coconut.
6. Bake for 25-30 minutes until golden.
Note: cookies will be slightly soft when you take them out of the oven and will harden up as they cool.