INGREDIENTS

  • 1/4 cup almond butter
  • 2 tablespoon rice malt syrup
  • 1/4 cup coconut cream
  • 1/4 Nature’s Way Super Coconut Oil, melted
  • 1/2 teaspoon sea salt
  • 1 cup almond meal
  • 1/2 cup quinoa flakes
  • 2 tablespoons Nature’s Way Super Chia Seeds
  • 1 cup desiccated coconut, toasted. Plus 2 tablespoon extra for sprinkling.

DIRECTIONS

Preheat your oven to 200 deg C. Line a baking tray with baking paper.

Start by combing the almond butter, rice malt syrup, coconut cream and coconut oil together. Once that is all mixed together well, throw in the salt, coconut flour and quiona flakes until it forms a nice cookie dough. If it is a bit wet, you can add more almond meal or coconut.

Now roll tablespoon of the dough into balls and flatten and place onto the lined baking tray, sprinkle with extra dessicated coconut. Bake in a preheated oven for about 8-10 minutes until they are nice and golden.