No oatmeal cookies-from WLC site

Ingredients
1 C raw cashews
1/2 C fresh medjool dates, pitted
3/4 C palm shortening, lard, or butter
2 large eggs
1 T pure vanilla extract
2 T coconut flour
2 C blanched almond flour
1/2 t baking soda
1 t salt
1/2 C raisins
1/2 C sliced almonds
1/2 C pecans, finely diced
1/2 C dates, finely diced

Instructions

1. Puree the cashews and dates together in a food processor for about 2 minutes, until very finely diced and thoroughly blended.
2. Add wet ingredients to the processor (shortening, eggs, vanilla), puree until smooth and blended.
3. Add dry ingredients to the processor (coconut and almond flours, baking soda and salt), pulse until just combined.
4. Empty out mixture into mixing bowl and fold in remaining ingredients (raisins, sliced almonds, pecans and diced dates)
5. Roll into tablespoon size balls and put on a lined or greased cookie sheet. Flatten with the palms of your hands and bake 8-10 minutes at 350 degrees. Cookies are done when slightly brown - they will still be soft in the center. Let sit on the baking tray for about 5 minutes before moving to cooling rack, they will firm up during this time.

Notes
Makes 36 cookies, store at room temperature for up to 3 days then chill or freeze.