Servings: 24 small bars

3 cups almond flour 3 cups almond flour
½ teaspoon baking soda (scant) ½ teaspoon baking soda (scant)
¼ teaspoon salt ¼ teaspoon salt
1 teaspoon cinnamon 1 teaspoon cinnamon
½ cup melted coconut oil ½ cup melted coconut oil
½ cup honey, agave, or maple syrup ½ cup honey, agave, or maple syrup
4 large eggs 4 large eggs
2 teaspoons vanilla 2 teaspoons vanilla
⅓ cup flaked coconut (unsweetened) ⅓ cup flaked coconut (unsweetened)
⅓ - ½ cup Lily's dark chocolate baking chips (Stevia-sweetened) ⅓ to ½ cup Lily's dark chocolate baking chips (Stevia-sweetened)
⅓ cup coarsely chopped walnuts, pecans, or almonds ⅓ cup coarsely chopped walnuts, pecans, or almonds

Sift and stir the first four ingredients together.
Separately, mix the next four ingredients.  Be careful that the melted coconut oil isn't hot; it will cook the eggs!
Mix the wet with the dry, stir until it creates a dough.
Fold in the last three ingredients gently.
Scoop into cookie drops or press with slightly wet hands into on a baking sheet.
Bake at 350° for 15 to 25 minutes.  Bake time varies depending on altitude and whether they are bars or cookies.  It is ready to take out of the oven when it is golden brown on top.

Yummy with "Coconut Bliss" coconut ice cream.  Also a great on-the-go treat alone!  Yummy with "Coconut Bliss" coconut ice cream.  Also a great on-the-go treat alone!