Scale
Ingredients
- 1/2 cup Earth Balance (1 stick) at room temperature
- 1/2 cup natural cane sugar
- 1/2 cup dark brown sugar
- 1 teaspoon almond extract
- 1/4 cup almond milk
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup coconut flakes
- 1 cup sliced almonds
Instructions
- In a medium bowl mix together Earth Balance, sugars, almond extract and almond milk until well combined using a hand mixer.
- In a smaller bowl combine the flour, baking powder, baking soda and salt. Slowly mix flour into wet ingredients until flour is well incorporated.
- Fold in coconut and sliced almonds one at a time.
- Transfer dough to parchment paper and shape the dough. Wrap and place in fridge for 2 to 3 hours or overnight.
- When ready to bake, pre-heat oven to 350 degrees, slice cookie dough and place on a parchment lined or silicone lined baking sheet. Bake 8 minutes, allow to cool slightly before removing from pan.
- Enjoy cookies alone or with a nice glass of milk of your choice.
Nutrition
- Serving Size: 1 Cookie
- Calories: 96
- Sugar: 9
- Sodium: 93.3
- Fat: 3.2
- Saturated Fat: 1.1
- Carbohydrates: 15.7
- Fiber: 1.1
- Protein: 1.8