I am sharing another recipe from the cookbook Gluten Free Cowgirl Bakes. As I have said before, all of her recipes are fabulous.  

 

These cookies are very versatile. You can add chocolate chips, cacao nibs, other dried fruits, crystallized ginger, and nuts of your choice. Get creative with the recipe!

 

1½ cups unsweetened coconut flakes

½ cup almond flour

¼ tsp salt

¼ tsp cinnamon

½ cup dates, pitted and chopped

½ cup pecans, chopped

1 egg

½ tsp vanilla extract

½ cup honey 

 

Preheat oven to 350℉ and line a baking sheet with parchment paper or a silicone baking mat.

 

In a medium-size bowl, mix the coconut, almond flour, salt, cinnamon, dates, and pecans. Add in the egg, vanilla, and honey and stir until combined. Cover the bowl and refrigerate for at least 20 minutes. 

 

Scoop the dough into 1½ inch balls and place them on the cookie sheet with a one to two-inch gap between the balls. Bake on the center rack for 15 minutes. The tops should be a light golden brown. Place the cookies on a cooling rack. 

 

Just Salt It, and enjoy!