Cherry Almond Cookies/breakfast bar gluten free

These are easy to make, high in protein, yummy, and, if made "right" paleo approved. Unfortunately, they are also expensive to make and high calories.

Teri's Cookies

2 1/2 c almond flour
1/2 t baking soda
1/2 t sea salt
1/2 t cinnamon
1/2 c coconut oil
1/2 c raw honey
2 t vanilla
1 1/2 c dried cherries
1 T finely shredded coconut

Heat oven to 350. Grease 9x13 pan with coconut oil. Mix almond flour, salt, cinnamon and baking soda in small bowl. Microwave coconut oil, honey and vanilla until liquid. Then, pour oil/honey/vanilla mixture into a large bowl and mix well with a whisk to incorporate. Add flour mixture and combine. Then, add cherries and coconut and mix well. Pour into baking dish and press into pan with your hands (I didn't fill the whole pan -- I think that makes them too thin). Bake for about 20 minutes. Cool completely, cut and store in a sealed container.

Breakfast Bar

Instead of adding cherries and coconut like above, add:

1 c finely shredded coconut
1 c pumpkin seeds
3/4 c sunflower seeds
1/2 c slivered almond
3/4 c raisins

Most nuts and dried fruits are interchangeable in this recipe, so feel free to experiment or substitute.