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Recipe by: rodophe
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See below ingredients and instructions
3/4 c. coconut?almond pulp* 3/4 c. whole wheat flour
1/2 c. honey or barley malt syrup 3/4 c. chopped dates
1/4 c. raisins 1/2 c. chopped nuts
1/2 tsp. salt 1 tsp. vanilla
MIX all ingredients and FORM cookies on non-stick cookie sheet, or one covered with
parchment paper. These cookies do not spread or rise, so form the way you wish them to
be. BAKE at 375° for about 20 minutes. COOL and SERVE. In order for them to be
crisp and chewy the next day, warm and let cool again before serving.
*Coconut?almond pulp is what remains after straining COCONUT?ALMOND MILK.
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