I didn't measure while I was making this recipe, but these measurements will bring you close to the cookies pictured. Adjust as needed.

Safe for diabetics, xylitol is a low-glycemic sweetener that can be good for your teeth. A sugar alcohol, it's treated differently than simple sugars in the body. Dates, figs or coconut sugar can be substituted if you have dogs (xylitol is toxic to them) or are sensitive to sugar alcohols.

1 ½ C almond flour
½ C cashews
3 T coconut butter
½ t sea salt
2 teaspoons xylitol or
- 6 dates
- 5 figs
- 2 Tablespoons coconut sugar
½ t vanilla powder or extract (optional)
1 ½ C coconut flakes or chips
a dash of cinnamon
2 Tablespoons coconut water

Toast 1/2 Cup of coconut chips or flakes in a toaster oven and set aside. Blend the remaining items (except for coconut water) in the food processor until ground. Add coconut water slowly and adjust until the batter sticks together when pressed between your fingers. Roll batter into balls and then roll onto the toasted coconut chips or flakes. These cookies can be refrigerated for up to 5 days. You may take them out about 15 minutes before enjoying to let them warm up.