These grain-free cookies are my new faves – I’m making them every Sunday for the week ahead.
This Sunday my husband ever so coyly said to me, “Um honey, could you double the batch? They aren’t lasting long enough.”
He’s right, they aren’t – so you’ve been warned – you’ll probably want to double this recipe from the jump.
Be sure to combine the butter and almond butter in the saucepan as described – it’s what gives these cookies the creamiest texture.
- 1 1/4 cup almond flour
- 1/4 c organic coconut flour
- 1/8 c arrowroot flour
- 1 t baking soda
- 1 t sea salt
- 1 c grass-fed butter/coconut butter or vegan butter, melted
- 1/2 c organic almond butter
- 1/2 c organic coconut sugar
- 2 organic eggs
- 1 t organic vanilla extract
- 1/4 c unsweetened cranberries
- 1/2 c stevia sweetened chocolate chips
Step one: Preheat oven to 350 degrees.
Step two: In a small saucepan, melt the butter and almond butter on low heat together until creamy smooth.
Step three: Mix all dry ingredients together in a medium sized bowl. Create a well in the middle.
Step four: Once the butters are melted, pour into the middle of the well in the dry ingredients.
Step five: Beat the two eggs and pour into the well in the middle with the butters. Add the vanilla extract as well.
Step six: Stir the dry and wet ingredients together until fully mixed.
Step seven: Add cranberries and chocolate and stir in.
Step eight: Form small balls of dough and place on an organic coconut oil greased cookie sheet. Then, with a fork press slightly on each ball of dough.
Step nine: Bake for 11-15 minutes until a deep golden brown.
Bless these gorgeous cookies with the Highest Light and Love and devour them (and then make them again the following week)! 😉 Xo
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