Ingredients:
1 cup ground roasted almonds/hazelnuts (or blanched almond flour)
1/4 cup coconut flour
3/4 cup unsweetened nut butter (I used Trader Joe’s mixed butter)
3 tbsp coconut oil (melted)
1 cup softened medjool dates (in hot water for 10 minutes)
1/2 cup cocoa nibs
1/2 tsp baking soda
Method:
Preheat your oven to 350F and line a baking sheet with parchment paper. In a food processor process the softened dates and the nut butter to a sticky paste.
Add in the rest of the ingredients (except for the cocoa nibs) and mix to form a sticky though. Don’t mind the oiliness of the dough. Add in the cocoa nibs and stir well.
Form 14-15 cookies on the baking sheet and flatten since they won’t spread much. Bake in the oven for about 10 minutes. Don’t worry if they still feel soft. Once they are out of the oven, they will harden but still have a soft center.
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