1 1/2choney or maple syrup or a combination of the 2.
1Tvanilla extract
Instructions
Preheat the oven to 250°F. In a large bowl combine the dry ingredients.
In a smaller bowl combine the wet ingredients. Be sure to melt the coconut oil first!
Combine wet ingredients into the dry and mix well. Grease two cookie sheets and spread the mixture out evenly on them.
If your pans don't fit side by side, place staggered in different racks like pictured above. Bake for 2 hours stirring every 30 minutes and flip flop the pans each time.
Let cool completely and store in an air tight container. I prefer to store it in the freezer.