What You’ll Need:

1 cup crunchy non-salted almond butter or crunchy peanut butter

1/4 cup honey or maple syrup

3/4 cup shredded, unsweetened coconut

1 cup course almond meal or crushed raw almonds

What to Do:

In a small mixing bowl mix almond butter and honey together, set aside. In a larger mixing bowl add shredded coconut and almond meal.

Mix dry ingredients and then add almond butter mixture. Mix until well combined. You may need to add more dry ingredients if too gooey.

Roll into 2 inch balls and place on parchment covered baking pan.

Refrigerate for a couple of hours, and keep cookies refrigerated when not eating them.

You can also add mini chocolate chips or raisins, if you like.

Yield 20 cookies