Fig & Chocolate Chip Cookies

Ingredients:

• ½ cup butter/ghee/coconut oil, melted and still very warm
• 1/3 cup grade A dark amber maple syrup
• 1 tsp vanilla extract
• 2 cups almond flour
• 1 Tbsp Great Lakes gelatin (red/orange can)
• 1 TBSP cardamom powder
• ½ tsp cinnamon
• 1 tsp baking soda
• ½ tsp Celtic/Himalayan Sea Salt
• ½ cup Enjoy Life chocolate chips
• ¾ cup dried figs, cut into small raisin-size pieces (about 15 black mission figs)
• ½ cup unsweetened coconut flakes
• ¾ cup coconut milk
• 1 teaspoon almond extract
• Optional: ½ cup chopped pecans or other nut

Directions:

• Preheat oven to 350 degrees
• In a small bowl combine the melted butter/ghee/coconut oil with maple syrup, vanilla and almond extracts and set aside.
• In a large bowl or in a food processor, combine the almond flour, gelatin, cardamom, cinnamon, baking soda, and salt.
• Stir in the butter mixture and mix with a hand mixer or in the food processor until the dough starts to come together in a ball – about 30 seconds in the food processor.
• Lastly add in the pecans, chocolate chips, figs, and coconut flakes. The dough will be thick so it may be easiest to use your hands.
• On a parchment-lined baking sheet, use about 3 tablespoons of dough per cookie and form into a ball. Press down to form the thickness of the cookie you desire.
• Bake for 12-13 minutes or until the edges are just barely golden brown.

*Sourced from Balancedbites.com