Ingredients:

• 1 cup Ground Up Coconut Cardamom Almond Butter
• 3/4 cup Just Date Syrup
• 1 tbsp olive oil
• 1/4 cup applesauce
• 1 tsp baking soda 
• 1/2 cup almond flour
• 3 tbsp coconut flour
• 1/4 cup unsweetened shredded coconut 
• 1/4 cup chopped unsweetened chocolate or refined sugar free choc chips (like Hu gems or Raaka baking chocolate) 

 Directions:

• Mix wet ingredients and dry ingredients in separate bowls.
• Fold the dry into the wet. The batter will be a little looser than usual cookie dough. Fold in chopped chocolate last.
• Refrigerate for at least an hour and for six hours if you have time!
• Roll into 8-10 balls and flatten with the palm of your hand. It's okay if the batter is wet and doesn't firm up completely. The batter spreads so I like to do 4-6 per baking sheet.
• Bake at 350 for 12 minutes until edges are lightly browned. Let cool completely so they don’t fall apart.