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Makes 20 cookies. Created by Minimalist baking

Ingredients: 1/4 cups almond meal 1/4 cup chopped dairy-free dark chocolate 1/2 cup shredded unsweetened coconut 1/2 tsp baking powder 1/4 tsp salt (Sara used sea salt) 1/3 cup brown sugar 1 large egg 3 Tbsp coconut oil (melted) In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar. In a separate bowl, beat egg until uniform in color and doubled in volume. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined. Chill in the fridge for at least 30 minutes or even overnight. Preheat oven to 375 degrees F (190 C). Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit. Bake until edges begin to brown, 7-10 minutes. Remove from oven and let cool before serving.

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Honey Roasted Almonds
Makes 4 servings. Created by Melissa King

2 cups raw almonds 3 T raw honey 1 tsp sea salt Preheat oven to 350. Place the almonds in a bowl. Warm the honey just so it liquefies and pour it over the almonds. Mix well so that all the almonds are covered well. Spread the almond/honey mixture onto a parchment lined baking pan. Sprinkle sea salt over the top. Bake for around 15-25 minutes shaking the almonds every few minutes to prevent burning one side. That is it. Easy.

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Almond Flour Cookies
Serves 1. www.thebutterhalf.com

2 tablespoons unsalted butter — at room temperature (to make vegan, use vegan butter or coconut oil) 1/2 cup coconut sugar — or light or dark brown sugar 1/4 cup almond butter 1 large egg — at room temperature (to make vegan, use a flax egg) 1 teaspoon pure vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 2 cups almond flour — sifted if lumpy 1/2 cup semisweet or dark chocolate chips — dairy free if needed Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter, coconut sugar, almond butter, egg, and vanilla extract on medium-high speed, until smoothly combined. Sprinkle the baking soda and salt evenly over the top, then sprinkle in the almond flour. With the mixer on low speed, beat until the mixture is well combined. By hand, fold in the chocolate chips. With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls and roll into balls (each ball will be about 2 inches in diameter). Arrange on the baking sheet, leaving 2 inches between each. With your fingers, lightly flatten the tops of the cookies. Sprinkle with salt, if using. Bake for 10 to 12 minutes or until the edges are just beginning to brown. The cookies will feel dry on the top and edges but slightly molten and underbaked beneath the surface when touched. Place the sheet on a cooling rack. Allow the cookies to cool on the sheet for 5 minutes, then transfer them to the cooling rack and let them finish cooling for as long as you can stand the suspense.

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