Ingredients
- 4 tablespoons coconut flour, sifted
- 2 tablespoons granulated sweetener (of your choice)
- 1 pinch cinnamon
- 1 pinch sea salt
- 2 tablespoons nut butter (of your choice)
- 1 tablespoon maple syrup
- 1-2 tablespoon(s) ‘mix ins’ of your choice (cashews, walnuts, dairy-free chocolate chips, almonds, raisins)
- 1/4 cup Silk unsweetened vanilla almond milk
Directions
1. In a large mixing bowl, combine the flour, sweetener of your choice, cinnamon, and sea salt. Mix well.
2. Add in the nut butter of your choice and maple syrup, and mix until a thick, crumbly mixture remains. Afterward, add in the mix-ins of your choice. Then add in almond milk, one tablespoon at a time, until a very thick batter has formed.
3. Using your hands, form the mixture into a large ball and press it firmly onto a lined plate. Eat as is or refrigerate for 20-30 minutes for a firm cookie.