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Serves: 22 to 24
1 1/2 cups almond flour
1 1/2 cups dried, shredded, unsweetened coconut
1/3 cup coconut flour
2 big pinches salt
6 tablespoons agave (or Grade B maple syrup or raw organic honey)
1/4 cup lemon juice
2 teaspoons vanilla extract
1 tablespoon lemon zest
1/4 cup plus 1 tablespoon melted coconut oil
1. Mix almond flour, shredded coconut, coconut flour, and salt. In a separate bowl, mix agave, lemon juice, vanilla extract, and lemon zest. Using an electric mixer, slowly stream wet ingredients into dry ingredients. Once combined, turn the mixer on and stream in melted coconut oil. Batter will thicken fairly quickly as oil mixes in and cools down.
2. Form dough into balls. Warm in a dehydrator or oven set at its lowest heat with the door cracked open for an hour. Place cookies in the fridge after they’ve cooled down, letting them chill and set before you eat them. You can also skip the dehydrator or oven and immediately chill cookies in the fridge for a softer, moist texture.
Nutrition score per serving: 79 calories, 6g fat, 6.5g carbs, 1g protein
Recipe provided by Addicted to Veggies
Enjoy delectable breakfasts, lunches, dinners, and even desserts without fearing what the scale says the next time you hop on it
Enjoy delectable breakfasts, lunches, dinners, and even desserts without packing on pounds.
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