These cookies are a perfect treat anytime of day. I like to have them with tea for an afternoon snack. My daughter prefers to eat them with a glass of milk.
These scrumptious cookies not only taste great, but smell amazing. I LOVE how my kitchen smells while they are baking in the oven. And these cookies are rich in protein and dietary fiber from coconut flour and omega 3′s from flaxseed meal.
2 cups blanched almond flour
3/4 cup coconut flour
2 Tbsp. flaxseed meal
4 Tbsp. melted ghee (or butter)
2/3 cup honey
1/2 cup almond milk
1 Tbsp. vanilla extract
1/4 cup slivered almonds
1/4 cup coconut sugar
1 tsp. baking powder
2 tsp. organic almond extract
1/2 tsp. sea salt
Place the ghee (or butter) in a small pan and melt over low heat. In a large bowl, add almond flour, coconut flour, flaxseed meal, baking powder and sea salt. Mix ingredients together and set aside.
In a small bowl, whisk the eggs. Pour the eggs into the large bowl and beat with a mixer for several minutes. Add in the honey, milk, vanilla and almond extract and beat with a mixer for 5 minutes. Place the bowl in the refrigerator for 1 hour.
Preheat the oven to 350 degrees. Lightly grease two large cookie sheets or place parchment paper on the cookie sheets. Roll the dough into 1 inch balls and place them on the cookie sheet at least 1 inch apart. Use a fork to press down each cookie several times. Sprinkle several almonds and a pinch of coconut sugar on top of each cookie.
Bake in the oven for approximately 18 minutes. Remove from oven and let the cookies cool for 30 minutes.