- 4 cups almond meal (buy already prepared RE: Bobs red Mill, or make your
own by grinding almonds. Use other nuts if you are sensitive to almonds)
- 1 stick butter or less (1/2 cup or 1/3 c), or use a combination of butter &
coconut oil; or use 1/3c coconut oil alone.
- 1/2c cup honey
- 2 eggs, beaten
- 1 tsp. baking soda
- 1/4 tsp salt
- 1 tsp vanilla (or more)
- 1/2 to 1 or more cups raisins or dates ( or both)
- 1 cup chopped pecans, &/or walnuts
1/2 cup or more unsweetened coconut, 1/2 to 3/4 c carob or dark choc chips, 1/2 to 3/4 c shredded raw carrots, 1/2 c flax meal (decrease almond meal a bit). Another option to have variety in one batch is to top each cookie with your favorite jam.
Melt butter &/or coconut oil, and stir in the rest of the ingredients; adding small amounts of the meal at one time while stirring. Add the coconut, raisins and nuts (chips if using) last. Drop dough on greased sheet in ball forms. May desire to press cookie down. Can also make bars. Cook at around 350 F, until they start to get brown; or cook to the crispness/color you like - approximately 12 -15 minutes. The temperature and time can vary depending on your oven and cookie sheet. The brown crispier cookies have a great taste.
These cookies were designed by Mary Beth McCue RD, LDN, CDN; an Integrative & Functional Nutritionist with over 20 years of experience helping people feel their best and recover from many common health conditions. www.SaratogaNutrition.com "Support Your Body, Support Your Life" SaratogaNutrition@earthlink.net