Ingredients:

½ cup thick coconut milk
½ cup raw crunchy almond butter
1 egg
2 cup almond flour
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon (Phase 2)
15 drops liquid English Toffee Stevia
½ tsp vanilla
½ cup silvered almonds or chopped pecans
1 tbsp truvia + 1 tsp cinnamon (Phase 2) or cinnamon stevia instead

Directions

Mix together the coconut milk, almond butter and egg. Combine all dry ingredients and add, stirring until well mixed.

Add stevia, vanilla, and nuts. Place in the fridge or freezer for a few minutes to get firmer. When dough is not terribly sticky, take one teaspoonful at a time and roll into small ball, less than 1” in diameter. Dip the top of each ball with Truvia/cinnamon mixture and place on a cookie sheet. Flatten the balls with a fork like you do peanut butter cookies. (You may have to dip the fork in almond flour or truvia mix if it gets sticky)

Bake at 375 for 8-10 minutes..