Naked Food Magazine. Produces 12 cookies. Fall 2016 Page 24-25

2 cups almond flour or milled almonds
2 TBL cacao powder
1 tsp aluminum-free baking powder
1 tsp baking soda
1/4 cup nuts such as almonds, pecans, Brazil or pine nuts
1 cup dates, pitted
1/2 tsp alcohol-free vanilla extract
3 tsp flax seeds or milled flax
9 tsp filtered water
1/2 cup dark chocolate chips

2 cup s almond flour or milled almonds 2 TBL cacao powder 1 tsp aluminum-free baking powder 1 tsp baking soda 1/4 cup nuts such as almonds, pecans, Brazil or pine nuts 1 cup dates, pitted 1/2 tsp alcohol-free vanilla extract 3 tsp flax seeds or milled flax 9 tsp filtered water 1/2 cup dark chocolate chips

In a mixing bowl, combine the almond flour, cacao powder, baking powder, and baking soda.

In a food processor, combine the nuts, dates, and vanilla and pulse for about 6-8 seconds or until nuts become small pieces. Add to the mixing bowl.

Lastly, process the flax seeds alone until milled. Add the 9 tsp of water and blend again. Let the flax and water mixture sit for a few minutes until it thickens and then transfer to the mixing bowl.

Add the chocolate chips and mix all the ingredients together until homogeneous.

Preheat oven to 375 degrees Fahrenheit. Prepare a silicone baking tray or cover a baking tray with a silicone mat to bake the cookies. It s not necessary to add oil.

With wet hands, scoop a tablespoon of cookie dough and form it into a ball with your hands. Flatten the ball down to a cookie shape and place it on the baking tray. Scoop another TBL of cookie dough and repeat the process with the rest of the mixture, making 12 balls total. Bake for 20 minutes, let cool, and enjoy!