Almond, Linseed and Coconut Oil Cookies (Wheat Free)

• 1 23 cups almond meal
• 13 cup linseed sunflower seeds and almond mix
• 12 cup icing sugar
• 14 cup wheat germ or 14 cup oat flour
• 14 cup coconut oil
• 2 egg whites
• 1 teaspoon vanilla essence
• 1 teaspoon almond extract
• 12 teaspoon salt
• 17 glace cherries (optional)

1. Heat oven to 170degrees celsius and put some baking paper on a tray or two.
2. whisk the egg whites until they are very soft peaks.
3. put all the dry ingredients in a bowl.
4. Pour in coconut oil (make sure it is soft) and the remaining ingredients except for the cherries and mix very well.
5. Wet your hands and roll the mix into walnut sized balls and place on tray.
6. Press down with a fork.
7. If it sticks to the fork then fill a cup with water and dip the fork in the water between balls.
8. Lightly press a cherry into each cookie.
9. You can cut them in half.
10. Bake for about 20 mins or until the bottom is browning.

almond meal, almond mix, icing sugar, germ, coconut oil, egg whites, vanilla essence, almond, salt, glace cherries

Taken from www.food.com/recipe/almond-linseed-and-coconut-oil-cookies-wheat-free-204050 (may not work)