Chewy Cranberry Cookies
December 12, 2014 | Makes 12
- 2 Cups of Ground Almonds
- 1/3 Cups & 2 Tablespoons of Coconut Oil, Melted
- 1/3 Cup of Honey/Agave /Date Syrup
- Pinch of Coarse Salt
- 1/3 Cup of Dried Cranberries
These are so easy and you can keep the dough in the fridge for a few days and cut the cookies as you need them. They’re sweet and perfectly chewy with a lovely bit of crumble and they’re nice and light so they can be gobbled up in minutes without feeling too much guilt!
Add everything to the food processor and blitz until you have a smooth dough speckled with chunks of cranberry.
Roll the dough into a ball with your hands and put it in a Ziploc bag in the freezer for about 20 minutes.
Roll the dough out into a square about ½ an inch thick. If the mixture is too sticky or is cracking use your hands to help press it out. Use cookie cutters to cut the dough into whatever shape you like. Bake them on a baking sheet lined with parchment paper at 180’C for about 8 minutes.
This recipe is Gluten Free, Dairy Free, Vegan & Paleo.