Servings: Serves: 16

2 c. Almond Flour 2 c. Almond Flour
½ t. baking soda ½ t. baking soda
½ t. salt ½ t. salt
¼ c. coconut sugar ¼ c. coconut sugar
⅓ c. honey ⅓ c. honey
¼ c. coconut oil, melted ¼ c. coconut oil, melted
1 egg 1 egg
1 t. vanilla 1 t. vanilla
1 c. dairy and soy free dark chocolate chips 1 c. dairy and soy free dark chocolate chips
½ c. pecans, chopped ½ c. pecans, chopped
¼ c. unsweetened, shredded coconut ¼ c. unsweetened, shredded coconut

In a medium bowl, whisk together dry ingredients through coconut sugar.
In a small bowl whisk together liquid ingredients.
Combine dry and wet ingredients and mix in chocolate chips, nuts and coconut.
Cut a piece of parchment paper the size of the bottom of an 8 x 8 pan with enough to hang over to opposing ends. Grease the parchment paper along with the two sides of the pan not covered up with paper.
Place dough into pan and with wet fingers, press into place.
Bake at 350 for 20 minutes.
Cool completely. Use the parchment paper that over hangs the two sides to lift the baked dough out of the pan in one piece. You may want to place in the fridge for 30 minutes to make cutting easier and cleaner.
They remain soft at room temperature and are firmer when stored in the refrigerator.