Molasses Almond Cookies



1C Almonds
3T Agave
1T Molasses
1 Large Egg (whole)
½t Baking Soda
2t Vanilla Extract
¼C 4T Hershey’s Cinnamon Chips
Coconut oil spray


In a food processor, blend 1C almonds until a liquid texture is reached then add 3T agave syrup, 1T molasses, 2t vanilla extract, 1 whole egg, 1/2t baking soda and continue to blend. Let cool and mix in 1/4C cinnamon chips by hand. The batter will be runny so it is easier to spray mini muffin molds with coconut oil and pour in the batter. Bake at 350F for 10mins.

Makes: 16 cookies

Serving Size: 1 cookie



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