Cranberry Almond Cookies

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 cup Dried fruit

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 2 cups Almond flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter

Found on whatsinthepan.com

Description

Ingredients

• 2 cups Almond Flour
• ½ tsp salt
• 1 tsp baking soda
• ¼ cup maple syrup
• 2 eggs
• ¼ cup butter (softened or melted)
• 1 tsp vanilla extract
• 1/2 cup dried fruit (cranberries, mango or your choice)

Directions

• Preheat oven to 350 F. Line a large baking sheet with parchment paper.
• In a medium bowl, combine almond flour, baking soda and salt and set aside.
• In a small bowl, whisk egg and vanilla extract together, set aside.
• Melt butter on a stove top (or use softened butter). Add it to the bowl with egg and vanilla, mix until light and fluffy, adding maple syrup to the mixture.
• Add flour mixture from step 2 to the wet ingredients from step 4 and stir together with a wooden spoon until combined. Stir in the cranberries and any other dried fruit of choice (mango in my case).
• Refrigerate the dough for ½ hour to make it less sticky and easier to work with.
• Take the dough out of the fridge. Place large tablespoons of refrigerated dough onto the cookie sheet, about two inches apart. Press down gently with a fork to flatten.
• Bake until the edges are golden brown, 15 minutes. Remove from oven and let cool for 5 minutes.