I came up with these easy, yummy gems by modifying a recipe my mom introduced me to. Her recipe makes quite a few more cookies and also has gluten-free rice krispies. I don't keep any of those on hand, so I just modified it with what is stocked at my house.I also reduced the amount of honey in them (since I'm always trying to do that) and found that these were still plenty sweet. I would probably use even less honey next time I make them.
They are so fast to make & don't require any cooking. Isn't that perfect for these warmer days coming up when we don't want to heat up the house any more than necessary? These cookies also store really well in the freezer, so you can enjoy them for a while!
Ingredients
1/2 cup almond butter (substitute organic natural peanut butter if you have tree nut allergies)
1/4 cup honey
1 tablespoon chia seeds
1/4 cup unsweetened shredded coconut + more to roll cookies into
Directions
1. In a small bowl, mix almond butter & honey together.
2. Add chia seeds & coconut flakes & mix well.
3. Form the dough into small balls (about the size of a ping pong ball) & roll into remaining shredded coconut.
4. Place in fridge or freezer to harden before serving.
Makes approximately 16 cookies
How has it been "unplugging" from electronics by 8pm? This is a tough one at our house but we're doing it! I love the additional focused time it gives our family to spend together!
