This recipe makes about 24 cookies
1 cup coconut oil (solid)
1/3 cup honey
2 tbsp water
2 tsp vanilla extract
2 cups oat flour (grind oatmeal in spice grinder or blender)
1/2 cup ground almonds
2tbsp coconut oil melted for brushing cookies before baking
1/2 cup flaked or ground almonds to sprinkle before baking
Powdered sugar for sprinkling as they cool
Cream together the coconut oil and honey.
Add water and vanilla, flour and ground almonds.
Chill the dough for 3 hours
PREHEAT OVEN 325F - 350F (depending on altitude)
Shape the sough into logs 1 inch in diameter and 6 inches long.
Cut in half and shape into crescents( half moons)
Place on an oiled cookie sheet.
Brush with melted coconut oil and sprinkle with flaked or ground almonds.
Bake 12-15 mins until lightly browned around edges.
Leave to cool on cookie sheets until they firm up. Remove with a spatula
Dust with powdered sugar ( optional) and serve.
Variations:
They can be dipped or drizzled with dark chocolate instead of powdered sugar
Instead of crescents keep in 3 inch bar shapes bake as recipe states.
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