1/4cupsprouted gluten free oats(GF but not strict Paleo or Keto, could sub shredded coconut)
1/4cupraisins (not Keto)
Preheat oven to 350° F and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk almond flour, erythritol, baking soda and sea salt.
Add nut butter and melted ghee.
Add warm water and gelatin to a small bowl and mix continuously with a fork or whisk so no clumps form. Remove and dispose of any clumps you can’t get out and then pour into bowl. Mix immediately to combine everything.
Fold in any optional add-ins.
Roll into balls and place on baking sheet. Use palm to flatten cookies a bit. Transfer to oven and bake for about 9 minutes. Let cool on baking sheet and then store at room temperature in an airtight container.
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