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Preheat oven to 350. Blend Oil, extracts, Yacon* syrup, and Liquid Vanilla Stevia*. Add flour and Agave Inulin*/Stevia* mix until well blended. Stir in the coconut and almonds. Roll into 1 inch balls and place on a baking sheet. Bake for 6-12min until light brown on top. Take out of oven and let cool. They will be very crumbly so be careful when transferring balls to a cooling tray or plate.
Can be stored in fridge up to 1 week. Freeze additional delights and enjoy.
Makes about 48 cookies approx. 80cal per delight.
Almond Butter Coconut Almond cookie sandwiches
Dough balls can be flattened and baked. When cooked and cooled set aside.
Put a dollop of Linda’s All Purpose Cinnamon Almond Butter Spread between 2 cookies. Refrigerate until firm then enjoy. Left over delights can be frozen and enjoyed at room temperature or refrigerated.