1 cup almond flour
¼ cup coconut flour
1 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
¼ tsp ground cloves
2 tbsp agave
½ cup Peanut Pro NuttZo
4 tbsp cashew milk

2 cup almond flour
1/2 cup coconut flour
2 tsp cinnamon
2 tsp ginger
1 tsp nutmeg
1/2 tsp ground cloves
4 tbsp agave
1 cup Peanut Pro NuttZo
8 tbsp cashew milk

3 cup almond flour
3/4 cup coconut flour
3 tsp cinnamon
3 tsp ginger
1 1/2 tsp nutmeg
3/4 tsp ground cloves
6 tbsp agave
1 1/2 cup Peanut Pro NuttZo
12 tbsp cashew milk

Combine the first six ingredients in a large mixing bowl – stir until well mixed.
Add agave and Peanut Pro NuttZo and mix until dough is formed – it will be very crumbly.
Add milk in one tablespoon increments, up to four tablespoons, until a softer dough is formed that can be rolled.
Roll into 12 balls, flatten onto a cookie sheet lined with parchment paper – using fingers or a fork to create a pattern on top.
Either store in fridge or freezer (remove 20 minutes before serving) for stiffer cookies. If you keep them out they will be fudgier.