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



  1. Preheat oven to 375° F.

  2. 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.

  3. Add flour, coriander, baking powder and salt to mixture and pulse into a loose dough. Add more flour or milk if necessary.

  4. Roll dough into 1 inch balls and put on baking sheets.

  5. Flatten each ball with a fork, making a crisscross pattern. Bake in preheated oven for about 10 minutes or until cookies begin to brown.



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