Almond Flour Cookies
These gluten and refined sugar free cookies turn out soft and chewy with perfectly crispy edges!
Servings: 6 people
- 2 cups almond flour
- ⅓ cup date nectar
- ¼ cup softened refined coconut oil
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon pink salt or sea salt
- 1 teaspoon almond extract
- ½ cup chopped pecans
Pre-heat the oven to 350.
Measure all ingredients into a medium mixing bowl and mix well with a wooden spoon. (make sure the coconut oil is softened, you can warm slightly if needed.)
Using a tablespoon spoon out dough about a tablespoon at a time onto a cookie sheet. Press the dough down slightly with your fingers.
Bake in a preheated oven for about 12-14 minutes. The cookies will feel soft to the touch, but as they cool they will harden.
Let the cookies cool before removing from the cookie sheet.
To buy date nectar from Amazon, check out the link in the post!
Molasses or maple syrup may also work well in this recipe