Almond Flour Cranberry & Coconut Cookies
1 1/4 Cups Almond Flour
1/4 Cup Sweetened Dried Cranberries
1/2 Cup Unsweetened Coconut Flakes
1/2 tsp. Baking Powder
1/4 Tsp. sea salt
1/3 Cup light brown sugar
1 Large Organic Free Range Egg
3 Tbsp. Organic unrefined virgin coconut oil, melted and cooled
1/2 tsp. pure Vanilla extract
In a large bowl, combine the almond flour, cranberries, coconut, baking powder, salt and brown sugar.
In a separate bowl, beat the egg until doubled in volume. Whisk in the cooled coconut oil and vanilla.
Add the wet mixture to the dry ingredients and mix until just combined.
Chill in the freezer for 20 minutes.
While the dough is chilling, preheat your oven to 375 degrees.
Shape the dough into 1-inch balls on a parchment paper lined baking sheet with 1 1/2 inch space in between each cookie. Press down with a fork to flatten.
Bake until the edges start to brown, about 10-12 minutes.
Remove and let cool.
Yields about 1 1/2 dozen cookies.