These delicious, chewy cookies are super easy to make and are packed full of goodness. As an added bonus, they’re also Gluten, Egg and Dairy free, which means you’ll be able to share them with EVERYONE! Nom nom nom…
Ingredients:
2 1/2 Cups Oragnic Almond Meal
1/2 Cup Organic Nut Butter (Cashew, Almond, Brazil & Macadamia are great!)
1/2 Cup Unsweetened Shredded Organic Coconut
1/2 Cup Dried Organic Cranberries (Sugar & Preservative free!)
1/2 Cup Raw Honey (or 1/3 Cup Agave Syrup)
1/4 Cup Organic Coconut Oil (melted)
1/2 Tbsp Ground Ginger
1 Tsp Mixed Spice
1/2 Tsp Sea Salt
1/2 Tsp Baking Soda
Method (makes approx. 20 cookies):
- Preheat your oven to 180 Degrees and line a flat baking tray with non-stick paper
- Combine all the ingredients except for cranberries in a mixing bowl and mix well with an electric mixer
- Fold in your dried cranberries
- Using a dessert spoon, place spoonfuls of cookies on your lined tray leaving room between the cookies because they will slightly expand
- Using the back of a spoon or your hand, slightly flatten the cookies
- Bake in the oven for 10-15 minutes or until golden but ensure you continually check it so you don’t burn them (note: they’ll still be soft when you take them out – they’ll harden as they cool).
- Remove from the oven, place on a cooling rack or plate and leave to cool (maybe also sneak a taste at this point…)
- Pop them in an airtight container and try not to eat them all at once!
OMG Sounds yummy!!! Cant wait to try it!
Sounds delicious Gabrielle! We made some more this week and substituted the cranberries for raw chocolate and pecans – mmm. If you’re not Vegan you can also add 1 egg to the mixture to help bind it – but they’re good both ways!
Unbelievable! I ran out of almond meal so used spelt flour instead, and also added a few chopped up dates, could of eaten the whole batter uncooked!