Fabulous Almond Flour, Chocolate chip, Currant, Seed cookies Recipe from: Brenda Gill, Rossland

Yield: 1 dozen Prep Time: 10 minutes Cook Time: 12-14 minutes Total Time: 20-22 minutes

1 ¼ cups almond flour

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

1 cup shredded coconut

4 Tbsp. olive oil

½ cup nut/seed butter (almond/sunflower)

¼ cup honey

1 egg

¼ cup chocolate chips

½ cup sunflower seeds

½ cup currants

1. Preheat oven to 350 F and brush olive oil on a large cookie sheet.

2. In a food processor combine the almond flour, baking powder, baking

soda, coconut and salt and pulse 5-6 times.

3. Add the olive oil, honey, egg and the nut/seed butter and process for 2-3

minutes until the mixture is combined.

4. Add the currants, sunflower seeds and chocolate chips and pulse another

5-6 times until combined.

7. Using an ice cream scoop, portion out 12 scoops onto the cookie sheet.

Flatten with a fork and bake for 10-11 minutes. They should be soft to the touch.

• Almond Flour – Blanched, Extra Fine
• Sunflower Seeds – Raw, Shelled
• Sunflower Seeds – Raw, Shelled – ORGANIC
• Dark Chocolate Chips, 55% Cocoa – ORGANIC
• Coconut – Medium Shred – ORGANIC
• Currants