Celery sticks are great, but who can say no to a cookie that fits into your gluten, grain, soy, dairy, and sugar free diet? Test to see if this works for you and enjoy with an herb tea or a glass of fresh homemade almond milk…
1 1/2 cups almond flour (or sunflower seed flour if you can’t do nuts)
3 tbsp ground flax seed
1 tsp baking soda
1/8 tsp salt
1 tsp vanilla
10-12 drops of stevia or to taste
2 tbsp warmed coconut oil
1/3 cup water
1/4 cup walnuts
1/4 cup homemade stevia sweetened chocolate chips or Lily’s Stevia sweetened chocolate chips (contains soy & dairy) or a vegan chip, depending on your needs
Mix dry ingredients and then add in wet ingredients. Mix until it becomes a thick peanut butter-like consistency and is easy to shape. Roll into balls and flatten on an oiled cookie tray. Bake at 350 for 18-20 minutes or until edges begin to crisp.
Enjoy!