For someone who eats nut butter by the spoonful, straight from the jar, it was a miracle there was enough Solstice Canyon butter left to make these bomb cookies. So if you can resist eating the entire tub while you cook, you’ll be well rewarded, because these cardamom and clove cookies are to die for — and they feel like home.
1 cup Almond Flour
½ teaspoon Baking Soda
Pinch of Himalayan Pink Salt
2 tablespoons Honey, runny (or 2 tablespoons Organic Coconut Nectar for a vegan option)
1 teaspoon Vanilla
¼ cup Organic Coconut Chips, unsweetened (you can get these at Trader Joe’s)
5 dates, pitted and halved
1 | Preheat oven to 350 degrees and set dates aside.
2 | In a large bowl, whisk to combine almond flour, baking soda, coconut chips and pink salt.
3 | In a medium bowl, combine all wet ingredients.
4 | Gradually fold the wet ingredients into the dry, stirring thoroughly until fully incorporated, without over-mixing.
5 | Using a spoon and your hands, scoop balls of dough onto an unbleached parchment-lined baking sheet, topping each dough ball with half a pitted date as a garnish.
6 | Bake at 350 degrees for 7-10 minutes or until cookies are lightly golden and fragrant.
7 | Enjoy with a glass of cold vanilla almond milk… delicious!
*Makes 9 cookies.