Who doesn’t love a sweet treat in the afternoon? When those sugar cravings kick in, it can often be hard saying no. But what if there was an alternative! Not all delicious morsels need to be crammed full of sugar. And that’s where these yummy cookies come in.
This month’s recipe hails from the Weston A. Price foundation. It contains zero sugar (in case I hadn’t already made that clear!) and taste fabulous. Seriously. These bite-size goodies won’t last long.
- 1½–2 cups unsweetened coconut flakes
- 2 tablespoons roasted carob powder (optional)
- ½ cup coconut oil, slightly melted
- ¼ teaspoon vanilla extract
- 1 tbsps of almond butter (optional)
- Pulse all ingredients in blender or food processor — stopping to scrape down the sides and bottom — until creamy. If mixture is too dry, increase coconut oil by adding 1- 2 tablespoons at a time to insure that it does not get too runny (Dryness might also be caused by larger coconut flakes, so adjust that amount as well if needed.)
- Line a cookie sheet with parchment paper or use a stoneware cookie sheet which requires no paper.
- Scoop approx. one tablespoon of dough into the palm of your hand and squeeze it into the shape of a small ball. The dough should be sticky enough to stay together.
- Place the coconut ball onto cookie sheet. Flatten gently into round “cookies.” Store in fridge or freezer until they are solid. As long as it’s not crazy hot, these no bake cookies can be be left on the counter after they have been frozen.
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