Ingredients
For The Balsamic Reduction:
- 1/3 cup balsamic vinegar
- 1 1/2 tablespoons agave nectar
For The Cookies:
- 1/2 cup coconut oil softened at room temperature
- 1/4 cup + 3 tablespoons agave nectar
- 1 teaspoon pure vanilla extract
- 1 cup coconut flour sifted
- 1/4 teaspoon salt
- 2 tablespoons pistachios finely chopped
- 3 tablespoons dried cranberries finely chopped
Instructions
- In a small saucepan over medium heat, combine the balsamic vinegar and 1 1/2 tablespoons of agave nectar. Bring the mixture to a boil and cook, stirring occasionally, until it reduces by half and coats the back of the spoon, about 6-7 minutes. Transfer to a small bowl and let cool completely.
- In a large bowl, beat together the coconut oil, agave nectar, and vanilla extract using an electric hand mixer until smooth and well mixed. Add in the coconut flour, salt, pistachios, and dried cranberries and stir until a very wet dough forms.
- Scrape the dough onto a large piece of plastic wrap and form into a thin disc. Lightly wrap it and place it into the refrigerator for 30 minutes.
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Roll the chilled dough into 1 1/2-tablespoon balls and place onto the prepared cookie sheet. Gently press the cookies down so they are about 1/3-inch thick. They don’t spread while baking, so make sure you flatten them.
- Bake until the edges are lightly golden brown, about 11-12 minutes. Allow to cool completely on the pan.
- Once cooled, drizzle with the balsamic reduction and serve.
