Ingredients
- 1/4 cup slivered almonds
- 1/4 cup unsweetened coconut flakes
- 1/2 cup natural almond butter
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- 1/2 teaspoon almond extract
- 1/2 cup plus 2 tablespoons quick-cooking oats (not old-fashioned)
- 1/2 cup gluten-free vanilla granola
- 1/4 cup cacao nibs
- Pinch of salt
Instructions
- Preheat your oven to 400°F. Spread the almonds over one small baking sheet and the coconut flakes over another. Bake until golden brown, about 5-8 minutes for the almonds and just 2-3 minutes for the coconut. Keep a close eye on both. They can burn quickly!
- Once toasted, reduce the oven temperature to 325°F and line a large cookie sheet with parchment paper or a Silpat.
- In a large bowl, whisk together the almond butter, honey, applesauce, and almond extract until smooth and creamy.
- Add the quick-cooking oats, granola, cacao nibs, a pinch of salt, and the toasted almonds and coconut. Stir until the ingredients are evenly combined and a sticky, thick dough forms.
- Drop the dough onto the prepared cookie sheet in 10 large mounds. Use a fork to press each cookie to out about 1/3-inch thick. Make sure to press the edges with the fork to help the cookies hold their shape.
- Bake at 325°F for 22-24 minutes, or until the edges are golden and the tops feel set. This longer bake time helps achieve a crispier texture. Let the cookies cool completely on the pan to firm up fully before removing them.
- DEVOUR!