Vegan Grain-Free Festive Cranberry Cookies with a Vanilla Drizzle

• Vegan
• Gluten free

• Produce

  • 1/4 cup Cranberries, organic

• Condiments

  • 1/2 cup Coconut butter/manna, organic
  • 1 1/2 Tbps coconut nectar or maple syrup
  • 10 drops Vanilla liquid stevia

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/4 tsp Cinnamon
  • 1/2 tbsp Flax meal, freshly ground
  • 1/4 tsp Sea salt
  • 1/2 tsp Vanilla extract, organic

• Nuts & Seeds

  • 1/4 cup Coconut, unsweetened

Found on jenniferweinbergmd.com

Description

Ingredients

• ½ cup organic coconut butter/manna (gently warmed)
• 1 ½ Tbps coconut nectar or maple syrup
• ½ tsp organic vanilla extract
• 10 drops vanilla liquid stevia
• ½ Tbsp freshly ground flax meal + 1 ½ Tbsp water*
• ¼ tsp sea salt
• ¼ tsp baking soda
• ¼ tsp cinnamon
• ¼ cup unsweetened shredded coconut
• ¼ cup organic cranberries, finely chopped

Directions

• Preheat oven to 350F. Combine coconut butter, coconut nectar, vanilla extract, stevia, flax egg, sea salt, baking soda & cinnamon. Fold in shredded coconut and cranberries. Refrigerate batter for 10-15 minutes. Drop rounded spoonfuls of batter onto a baking pan (I prefer stainless steel) lined with unbleached parchment paper or greased well with coconut oil. Bake cookies for approximately 8-10 minutes. Remove from the oven. Cookies will be very fragile and crumble easily when warm so allow to sit for around 15 minutes on the pan before transfering to cooling rack. Drizzle with vanilla drizzle if desired. Enjoy! Store leftovers in airtight container.