2 1/2 cups raw Almonds
1 cup coconut oil
1/2 –1 Cup Rice milk (or other non-dairy nut milk)
1/2 Cup unsalted dairy free butter
6-7 dates ( or sweetener of choice)
1/2 cup unbleached white flour
1/2 cup whole wheat flour
1 teaspoon Coriander
1 teaspoon aluminum free baking powder
1/2 teaspoon sea salt
Preheat oven to 375° F.
Place almonds, coconut oil, rice or nut milk, butter and dates in a blender or food processor; blend until almonds are creamed into a paste.
Add flour, coriander, baking powder and salt to mixture and pulse into a loose dough. Add more flour or milk if necessary.
Roll dough into 1 inch balls and put on baking sheets.
Flatten each ball with a fork, making a crisscross pattern. Bake in preheated oven for about 10 minutes or until cookies begin to brown.