Makes About 30 Cookies
1/3 cup raw nut butter (almond, cashew, etc.)
1 cup Pomroy’s Multi-Purpose Baking Mix
1/3 cup unsweetened almond or coconut milk
2 tablespoons olive oil
1 teaspoon vanilla
3/4 cup xylitol
1/4 teaspoon sea salt
1/2 teaspoon bakign soda
1/2 cup ground flax seed
1 cup oats (certified gluten free, if desired)
1/2 cup cacao nibs
1/2 chopped raw nuts
Preheat the oven to 425ºF
In a medium bowl, stir together the flour, baking soda, oats and salt.
In a stand mixer, or using a hand mixer, beat together the nut butter and olive oil. Beat in the coconut milk (almond milk) little by little to avaoid splashing. Add vanilla and xylitol.
Stir in dry ingredients
Stir in the cacao nibs and chopped nuts. Your mixture will be thick and look sticky.
Drop by teaspoonful onto an ungreased jelly roll pan or cookie sheet.
Bake for about 8 minutes or until lightly browned on the bottom.
For this batch, I used almond butter, chopped almonds, unsweetened chocolate chips and dried sour cherries. If you want to cut back on sugar further, skip the dried fruit and chocolate chips and double up on the chopped nuts. Other combinations to try:
Walnut butter, chopped walnuts and snipped dates
Cashew butter, unsweetened coconut flakes, carob chips
Almond butter, chopped macadamias, snipped apricots
The variations are endless!