Ingredients

The following ingredients have 12 Servings
  • 2 cups almond flour
  • 1/2 cup flax seed meal
  • 1/2 cup unsweetened shredded coconut
  • 1 tbsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp Himalayan salt
  • 1/4 cup lard
  • 1/4 cup ghee
  • 1/4 cup date paste
  • 2 whole eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup walnuts (chopped)
  • 1/2 cup dates (chopped)
  • 1/2 cup raisins

Instruction

  • Preheat oven to 375°F.
  • In a large mixing bowl, combine almond flour, flax seed meal, unsweetened coconut, cinnamon, salt and baking soda. Mix with a whisk to ensure that the ingredients are very well distributed. Reserve.
  • In a separate bowl, cream lard, ghee and date paste with a hand mixer, until light and fluffy in consistency. Add eggs, one at a time and make sure it’s well incorporated before adding the next one. Add vanilla extract and mix well. (you can also do this in a stand mixer with the paddle attachment)
  • Add dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until just combined, no more.
  • Stir in walnuts, dates and raisins.
  • On a baking sheet that’s been lined with parchment paper, drop tablespoon-sized amounts of cookie batter; slightly flatten with a fork.
  • Bake the cookies for 9-10 minutes; allow cookies to cool for a minute or two before attempting to move them to a cooling rack.
  • Cool completely and store in an airtight container.
  • These cookies will keep for up to 10 days in the refrigerator. HA!HA! That was funny. They will never last that long! ;)