METHOD (MAKES 40 SMALL COOKIES)

• PREHEAT OVEN TO 160 DEGREES. LINE BAKING TRAYS WITH BAKING PAPER (I FIT 16 COOKIES PER TRAY)

• MIX BICARB SODA WITH WATER IN A SMALL CUP/BOWL AND SET ASIDE

• PROCESS ALMONDS UNTIL BROKEN DOWN INTO SMALL CHUNKS

• ADD EVERYTHING ELSE INTO THE PROCESSOR AND PULSE UNTIL COMBINED.  BE CAREFUL NOT TO LEAVE RUNNING TOO LONG, OR COOKIE DOUGH WILL TURN TO CAKE BATTER!

• SCOOP OUT TEASPOONS OF MIXTURE AND FLATTEN ON TRAY

• BAKE FOR 20MINS OR UNTIL GOLDEN, ALLOW TO COOL ON RACK BEFORE TRANSFERRING TO AN AIRTIGHT CONTAINER

NOTES

* IF YOU DO NOT OWN A PROCESSOR, SIMPLY USE SLICED/SLIVERED ALMONDS AND MIX EVERYTHING IN A LARGE BOWL, STIRRING IN THE ALMONDS LAST

* I USED A MIXTURE OF WHOLE AND SLICED ALMONDS, AND ALSO DESICCATED AND SHREDDED COCONUT