Makes 24 cookies
Preparation time: 30 minutes
- 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
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.
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