1 ¾ cup almond butter
¼ cup honey
½ cup shredded coconut
1 Tbsp. molasses
¾ teaspoon unrefined sea salt + ½ teaspoon
¾ teaspoon baking soda
- In a food processor or standing mixer, combine almond butter, honey, eggs, molasses, baking soda and ¾ teaspoon salt.
- Add the shredded coconut and pulse or mix in. Using a spoon or tiny ice cream scoop, drop batter onto a parchment paper-lined cookie sheet.
- Use the remaining ½ teaspoon of salt to sprinkle on the top of the cookies. Bake for 10 minutes at 350°F.
- Allow to cool on cookie sheet and enjoy!
Inspired by www.westonaprice.org