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! ;)