Ingredients
1⁄4 cup (56 grams) coconut oil, melted
1/3 cup (78ml) maple syrup
2 tablespoons coconut butter
1/2 teaspoon vanilla extract
1 cup (100 grams) almond flour
1⁄4 cup (34 grams) sifted coconut flour
1⁄4 cup (46 grams) unsweetened shredded coconut
1/4 teaspoon baking soda
3/4 teaspoon salt
Directions 1. In a large bowl, mix together the melted coconut oil, maple syrup, coconut butter and vanilla extract.
2. Add the almond flour, coconut flour, shredded coconut, baking soda and salt and stir until well combined.
3. Refrigerate the dough for 30 minutes.
4. Preheat your oven to 350°F (175°C)
4. Drop 1 tablespoon of dough 1 1/2 inches apart onto baking sheet.
6. Flatten each just slightly with a fork.
5. Bake the cookies for 5 minutes or until the cookies have just lightly browned around the edges.
6. Let the cookies cool for 2 minutes on the baking sheet and then remove them to a wire rack to cool completely.
grainlesswonders.com 