Coconut-almond cookies
Ingredients
- 100 g of almond flour
- 100 g of coconut shreds
- 4 Tbsp of coconut oil
- 4 Tbsp of honey
Preparation
- If you keep the coconut oil in the fridge, then let it thaw in room temperature for a few hours until it’s completely liquid.
- Pre-heat oven to 180 degrees Celsius.
- In a bowl, mix all the ingredients by hand. When it’s well-mixed, you should be able to press it all together into a sphere approximately the size of a base ball or a tennis ball. It should still feel slightly crumbly though.
- Cover an oven tray with baking paper.
- Using a measuring teaspoon, press enough of the dough into it until it’s flush. With the slight push of an actual teaspoon, you should be able to get it out easily, as the coconut oil prevents it from sticking to the spoon.
- There should be about 48 cookies.
- Bake it for not longer than 12 minutes. It turns golden brown fairly quickly. Let it completely cool before you eat or store it.