Ingredients:

• 1 cup hazelnut flour
• 3/4 cup brown rice flour
• 3 cups rolled oats
• 1/2 cup shredded coconut
• 1/4 cup pine nuts
• 1/2 cup coconut palm sugar or sucanat
• 1/3 cup raw cacao nibs
• 1/4 cup mesquite pod powder
• 1 cup raw chopped walnuts
• Pinch of sea salt
• 3 large organic eggs, beaten
• 1/4 cup almond milk
• 2 tablespoons maple syrup
• 1/3 cup extra virgin coconut oil, softened
• Olive oil spray

Instructions

Preheat oven to 350° F. In a large mixing bowl, combine flours, oats, coconut, hemp seeds, sucanat, cacao nibs, mesquite, walnuts and sea salt and mix well. In a separate mixing bowl, combine eggs, almond milk, maple syrup and coconut oil, whisk well. Pour wet mixture over the dry mixture and stir until well combined. Use a measuring spoon as a guide to form balls (2-tablespoons worth) and place on a cookie sheet sprayed with olive oil spray. You may need two cookie sheets. Bake for 10-14 minutes depending on your oven. They will firm up and set as they cool, so be careful not to over-cook them. When they come out of the oven, you can use a fork to gently press them flat. Hold the edges gently with your fingers so they don’t crumble. Cool for 10 minutes before devouring

makes 26