Ingredients
- 1 cup coconut sugar
- 3/4 cup + 2 tablespoons creamy almond butter plus more for drizzling
- 2 tablespoons unsweetened applesauce
- 2 tablespoons molasses
- 1 tablespoon orange zest very firmly packed
- 1 teaspoon raw apple cider vinegar
- 1 1/3 cups almond flour 132 grams
- 2 tablespoons tapioca starch
- 2 teaspoons ground cardamom
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsweetened dried cranberries chopped
Instructions
- Heat your oven to 350°F and line 2 cookie sheets with parchment paper or a silicone mat.
- In a large bowl, using an electric hand mixer, beat together the coconut sugar, almond butter, applesauce, molasses, zest, and vinegar until well combined and the batter stops sticking to the beaters, about 1 minute.
- In a separate medium bowl, mix together all the remaining ingredients except the cranberries.
- Add the almond butter mixture and use your hands to knead the dough together until well mixed and the almond butter begins to release its oil, which will help the dough stick together. It will be very thick, which is normal. Use your hands to mix in the cranberries.
- Roll the dough into heaping 1 1/2 tablespoon-sized balls and place onto the cookie sheets. Since the dough is very thick and a little dry, you’ll need to spend a little extra time and care rolling and packing the dough together into balls.
- Press out 1/2 inch thick for thicker, more chewy cookies or 1/3 inch for thinner, crunchy cookies, making sure to pack the edges together if they crack.
- Bake until the tops appear set and the edges are slightly golden, about 15 minutes. Let cool completely on the pan to set.
- Drizzle with more almond butter (if desired) and enjoy.