Vegan Almond Coconut Cookies
1 tsp vanilla extract
1/3 cup pure maple syrup, room temperature
1/4 cup coconut oil, melted
1/2 cup unsalted almond butter or any nut butter
1 cup almond meal*
1/2 cup desiccated coconut
1/2 cup gluten-free rolled oats*
1/2 cup chopped walnuts
1/2 cup cacao nibs, sultanas or cranberries
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp bicarb soda
Pinch of sea salt
Preheat oven to 160 degrees C and line a flat baking tray with unbleached parchment paper. Set aside.
Combine all the wet ingredients in a large bowl and mix well.
Add the dry ingredients to the wet mixture and mix until combined.
Shape the mixture into small 3cm balls and place on the baking tray. Then flatten the balls into rounds. Repeat the process until all the cookie dough has been used. They will spread out ever so slightly while baking.
Bake the cookies for 30 to 40 minutes on the middle rack in your oven.
Let them cool completely before serving. Store in an airtight container for up to 5 days.