You will love these cookies! The almond flour creates a very light and fluffy cookie that is loaded with nutrition and fiber. The coconut and cranberries give the cookies a little burst of sweetness. I have not tried this yet, but you could probably substitute the cranberries with organic chocolate chips. Bon Appétit!
Mix the following dry ingredients together:
2 ½ cups almond flour
1 cup organic shredded coconut
1 cup organic cranberries
½ cup xylitol. (You can also use Stevia. Add the amount of Stevia that satisfies your sweet palate)
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
In a small bowl, whisk the following together:
3 free range organic eggs
1 tsp. vanilla
½ cup of coconut oil or grapeseed oil.
Add the wet ingredients to the dry and mix thoroughly.
Shape the dough into 1 inch balls and gently press with a wet fork to flatten.
Bake at 350 F for 7-10 minutes or until golden brown on the bottom. Let cool and enjoy!!
Ate these fresh cranberries? All of the dried cranberries seem to be sweetened with sugar. I really would like to try these cookoies.
They are regular, unsweetened, organic cranberries.