Almond Cookies

Weekly Recipe: 
NonWeekly

1/3 cup crunchy roasted almond butter

1/2 cup raw agave nectar

2 tablespoons buttery spread

1 teaspoon vanilla extract

3/4 cup almond meal/flour, packed

1 tablespoon coconut flour

1/2 teaspoon baking soda

1/8 teaspoon salt

3/4 cup mixed dried fruits, finely chopped (apricots, cranberries, raisins, apples, cherries)

1 tablespoon cacao nibs

Preheat oven to 350 degrees. Prepare two baking sheets with parchment paper. In medium mixing bowl, combine almond butter, agave, buttery spread, and vanilla extract. In small bowl, combine almond meal, coconut flour, baking soda, and salt. Sift dry ingredients into wet and combine thoroughly. Fold in fruit and nibs. Scoop level tablespoons of batter onto cookie sheets, 12 cookies to a sheet. Bake for 8-10 minutes or until they just start to turn golden. Allow cookies to cool for 10 minutes on baking sheet before gently sliding parchment paper with cookies onto cooling rack––if the cookies are not fully cooled when moved, they might fall apart. Eat right away or refrigerate in airtight container in the refrigerator, or freeze. Recipe and image courtesy of Dawn Allen’s Culinary Creativity: Let your restrictions set you free cookbook