Whiteley Creek Homestead

A quick, little, nutrient-dense treat via Jami over at eatnourishing.com.

1)The recipe calls for coconut butter, but I had none, so I used coconut oil. A hot water bath quickly melts the coconut oil, but unmelted coconut oil mixes in easily, too. My favorite coconut oil is Earth Circle Organics Raw Cold-Pressed and I like Now Real Food brand almond flour because it is made from unblanched almonds. 2)A food processor does a fast job of chopping and mixing the ingredients. I especially like my mini food processor for small amounts, as in this recipe.

No Bake Coconut Almond Cookies

¾ cup shredded unsweetened coconut

¼ heaping cup almond flour

2 tbsp coconut butter, melted

1 tbsp maple syrup or raw honey

1 tsp vanilla

1/8 tsp almond flavoring

1/8 tsp sea salt

Combine all ingredients in a bowl or food processor and mix well until completely combined. Form into balls. Optional additions: 2 tbsp raisins or dates + ½ tsp cinnamon. In addition to raisins and cinnamon, I added 1 tbsp peanut butter + 2 tbsp raw pumpkin seeds. If not using a food processor, finely chop additions before adding to mixture.