Ingredients
Scale
- 1/3 cup Sucanat *(or organic cane sugar)
- 1/3 cup honey
- 1/2 cup coconut oil
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup unsweetened almond milk
- 1/8 teaspoon salt
- 1/2 cup almond butter
- 1 teaspoon pure vanilla extract
- 1 cup finely shredded unsweetened coconut
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/2 cup sunflower seeds
- 1/2 cup pepitas (pumpkin seeds)
Instructions
- Have a tray lined with wax paper ready.
- In a medium saucepan, bring the Sucanat, honey, coconut oil, cocoa powder, milk, and salt to a rapid boil. Boil for one minute.
- Turn off the heat and add the almond butter, vanilla, shredded coconut, almonds, walnuts, sunflower seeds, and pepitas and stir well.
- Drop the mixture by the teaspoonful onto the wax paper. Allow to cool for about 15 minutes, and then transfer to the refrigerator to set completely, about another 20-30 minutes.
- These are best kept stored in the refrigerator and served cold.
Notes
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- Prep Time: 15 minutes+cooling time
- Cook Time: 1 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 107
- Sugar: 4 grams
- Fat: 9
- Carbohydrates: 6 grams
- Fiber: 1.4 grams
- Protein: 2.2 grams