Makes 24 cookies | Preparation time 30 minutes
Ingredients
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 cups almond flour
- 1/2 cup shredded unsweetened coconut
- 1/2 cup cacao nibs
- 1/4 cup tart dried cherries, chopped
- 1/2 cup sliced almonds
- 1/2 tsp. baking soda
Directions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Slowly whisk the maple syrup into the coconut oil until the mixture emulsifies. Fold in the remaining ingredients until smooth.
- Use a tablespoon to scoop the cookie dough and place 2 inches apart on the baking sheet. Press the balls to flatten slightly.
- Bake for seven to nine minutes, until the cookies are golden brown.
- Allow the cookies to cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely.
