Crunchy Almond Cacao Nib Cookies

Yields 16


1 1/4 cups almond meal

1/4 cup coconut oil

3 tablespoons maple syrup

1/2 cup shredded unsweetened coconut

1/4 cup raw cacao nibs

1 teaspoon pure vanilla extract

1/2 cup chopped roasted almonds

1/4 teaspoon salt

1/4 teaspoon baking soda


Preheat oven to 350°F.

In a small bowl, mix coconut oil, maple syrup, and vanilla.

In a separate bowl, mix almond meal, salt, baking soda, almonds, coconut, and cacao nibs.

Add dry ingredients to wet.

Line a baking sheet with parchment paper. Drop tablespoons of the dough onto the baking sheet about 1-2″ apart.

Bake in the preheated oven for 10-12 minutes or until golden around the edges.

Cool on a wire rack.


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