Ingredients
- 1½ cups unsalted almonds
- 1½ cups unsalted pecans
- ¼ cup vegan margarine
- 1 egg (use egg replacer)
- ¼ cup pure light honey (tupelo or wildflower)
- 1 teaspoon pure vanilla extract
- 2⅓ cups coconut flour
- 1 cup plant based protein powder (split peas, hemp, rice)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chopped pitted dates
- ¾ cup unsweetened chocolate chips (raisins may be substituted)
How to Make It
- Preheat the oven to 350 degrees.
- Place the almonds & pecans on an ungreased cookie sheet; bake for about 10 minutes, stirring frequently.
- Remove the toasted nuts; allow to cool.
- Meanwhile, in large bowl cream margarine with egg or egg replacer, honey & vanilla.
- In a separate bowl sift together the flour, protein powder, baking powder & baking soda.
- Add the dry ingredients to the egg mixture; mix well with a sturdy spoon.
- Add the cooled nuts, dates, & chocolate chips to the batter; mix well.
- Press dough into 2- to 3-inch cookies; bake on an ungreased cookie sheet for 10 to 15 minutes or until light brown in color.
- Remove from the oven; cool thoroughly. Store for up to one week in an airtight container.
