No Flour Cookies

Ingredients
	•	1 cup coconut chips
	•	½ cup sliced almonds
	•	½ cup pumpkin seeds
	•	½ cup sunflower seeds
	•	½ cup pistachios
	•	¾ cup almond flour (powdered almonds)
	•	⅓ cup maple syrup or ¼ cup + 2 tbsp honey
	•	1 tbsp oil
	•	½ tsp rose + pineapple extract (or any extract of your choice)

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Directions
	1.	Preheat the oven to 350°F. Line a baking tray with parchment paper.
	2.	In a large bowl, mix all ingredients. Using your hands, mix and squeeze the mixture until it becomes sticky.
	3.	Scoop the mixture onto the lined tray. Shape each portion using your fingers, bringing all bits together so they stick and don’t scatter.
	•	This step is very important to ensure the cookies hold their shape.
	•	Flatten the cookies — flatter cookies bake more crisp than heaped ones.
	•	You’ll get about 10–12 large cookies. Smaller ones work too but may need less baking time.
	4.	Bake at 350°F for 9–12 minutes, until the edges start turning golden brown.
	•	Cookies made with honey may bake slightly faster.
	•	At this stage the cookies will be fragile — don’t lift them yet.
	5.	Let the cookies cool completely on the tray. They will firm up as they cool and will not break once set.
	6.	Store in an airtight container.
	•	If cookies turn soft, reheat on a wire rack at 300°F for a few minutes to make them crisp again.
	7.	Optional: Dip or drizzle with dark chocolate. They taste amazing even without chocolate!