1 ½ cup of unsalted roasted almonds
1 cup steel-cut oats (gives extra crunch)
1 tsp baking soda
1 tsp baking powder
¼ tsp fine-grained sea salt
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup coconut or brown sugar
¼ cup solidified coconut oil
¼ cup molasses
1 tsp pure vanilla extract
- Preheat oven to 350°F/180°C and spray (or line with silicone mats) 3 cookie sheets
- In a processor or high-speed blender, blend almonds and oats into a flour
- Pulse in spices and sugar
- In a large bowl, combine oil, molasses, and vanilla
- Slowly pour dry ingredients into the bowl of wet ingredients and blend together
- Refrigerate for about 30-40 minutes
- Form into 1½ or 2-inch balls and place on prepared pans
- Bake for 10-13 minutes
- Remove and cool before eating
- Can be frozen and eaten directly from the freezer (or zapped in the microwave)
