1/3 cup raw honey
1/3 cup almond butter (you can make your own with Rancho almonds!)
5 tbsp coconut oil, softened
1 tbsp vanilla extract
1/2 tsp baking soda
1/2 tsp sea salt
2 cups almond flour
Cream honey, almond butter and coconut oil in a bowl. Then add vanilla, baking soda and salt and mix. Add almond flour and mix until dough forms.
Roll into 1” balls and place about 2” apart on greased cookie sheet or line with parchment paper. Press down on each ball with a fork to form the traditional peanut butter cookie look.
Bake for 12 minutes at 350F and cool down before transferring them into a cookie jar. Makes about 30 cookies
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