Ingredients

1.

Almonds, sliced
0.5 oz
2.

Coconut, dried, shredded or flaked, unsweetened
0.25 oz
3.

Almond flour
0.5 cup
4.

Tapioca Flour
1 tsp
5.

Baking soda
0.25 tsp
6.

Salt
1 dash
7.

Cinnamon
0.13 tsp
8.

Almond butter
1 oz
9.

Brown Sugar Replacement
1 tsp
10.

Agave syrup (agave nectar)
0.25 tsp
11.

Vanilla extract
0.13 tsp
12.

Liquid stevia
3 Drop
13.

Coconut oil
1 tbsp

Instructions

1.
Combine sliced almonds and unsweetened flaked coconut in a mixing bowl. Use your hand to crush the ingredients until they turn into small pieces that resemble oats. Then, add almond flour, tapioca flour, baking soda, salt, and cinnamon to the bowl. Use a spatula to combine the ingredients and distribute the "oats" throughout the mixture. Set this aside for later.
2.
In a stand mixer with a paddle attachment, mix almond butter with brown sugar substitute, honey, vanilla extract, and liquid stevia drops. Blend until you have a completely smooth and room temperature mixture. Melt the coconut oil, then blend this into the wet ingredients as well. Finally, add the dry ingredients to the wet and blend them until you have sticky cookie dough.
3.
You may choose to chill the dough prior to scooping the cookies. Line a sheet tray with parchment paper. Scoop 2-tablespoon portions of cookie dough onto the paper, and press each portion into a flat cookie about 2 ".5-inches wide. When all the cookies are portioned, freeze them for at least 20 minutes before turning on the oven to preheat at 350 degrees F.
4.
When the oven is heated, bake the cookies for 15 minutes or longer. Look for golden edges and firm centers. The cookies should naturally release from the paper when they're done baking. Let the cookies cool for 10 minutes before moving to a baking rack to cool completely. Cookies that do not cool may fall apart easily when bitten into.