Ingredients
2 cups of almond meal
2 1/2 tbsp coconut oil (melted)
1/8 cup of coconut butter (mana) – melted
pinch of pink Himalayan sea salt
few drops of almond extract
4 cage free eggs
1/2 cup of dark semi-sweet chocolate chips
generous 1/2 cup of coarsely chopped walnuts
1 tbsp palm sugar (you can adjust depending on how sweet you like it; we always stay on the less sweet side)
Mix everything well together in a large bowl with a hand mixer. Scoop each cookie to be with a small ice cream scooper or spoon and place on cookie sheet lined with parchment paper. Bake for 10 – 13 minutes at 350 degrees convection and cool for a few minutes – Enjoy warm or cool.
source: nuttykitchen
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