Ingredients
- 1/4 cup creamy almond butter melted
- 1 cup coconut sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups + 2 tablespoons almond flour 5 1/2 ounces
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup + 2 tablespoons dried cranberries roughly chopped
Instructions
- Preheat your oven to 350°F.
- In a large bowl, beat together the melted almond butter and coconut sugar using an electric hand mixer. Add the egg along with the vanilla and beat until combined.
- Add the almond flour, baking powder, and salt into the bowl and stir until well combined. Stir in the chopped cranberries.
- Line two cookie sheets with parchment paper. Scoop out heaping tablespoons of the dough, shape into balls, and place them on the baking sheet, pressing down slightly.
- Bake the cookies until the edges are just lightly golden brown, about 14-15 minutes. Note that they firm up a lot once cooled.
- Let the cookies cool completely on the baking sheet.
- Enjoy!