Almond Butter Cookies

Ingredients
1 c coconut oil, softened
1 c raw honey
1 c molasses
1 c almond butter
3 flax eggs  (each flax egg is 1 T ground flax seed + 3 T water)
2 1/2 c Namaste gluten-free flour
1 c millet flour
3 t baking soda
2 t baking powder
1/4 t sea salt

Method

Mix the wet ingredients. 2.Vigorously whisk together the dry ingredients— the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the wet mixture.

Wrap dough in plastic and refrigerate at least 3 hours.

Preheat oven to 375°F (190°C). Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork.

Bake until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.

For chewier cookies, bake at 300°F (150°C) for 15 minutes.