What You’ll Need:
1 cup crunchy non-salted almond butter or crunchy peanut butter
1/4 cup honey or maple syrup
3/4 cup shredded, unsweetened coconut
1 cup course almond meal or crushed raw almonds
What to Do:
In a small mixing bowl, mix almond butter and honey together, set aside. In a larger mixing bowl, add shredded coconut and almond meal.
Mix dry ingredients and then add almond butter mixture. Mix until well combined (You may need to add more dry ingredients if too gooey).
Roll into two-inch balls and place on parchment covered baking pan.
Refrigerate for a couple of hours, and keep refrigerated when not eating them.
You can use any nut butter you like and can also add mini chocolate chips or raisins, if preferred.
Yield 20 cookies