These cookies are perfect for the holidays! They’re so soft and chewy and utterly delicious. They taste good with any kind of chocolate chips too!
You will need an electric mixer for this recipe, preheat your oven to 350°F / 180°C and make your flax egg
Ingredients:
- 1/4 cup coconut oil softened
- 1/4 cup smooth almond butter or any nut butter
- 1/4 cup pure maple syrup
- 2 tbsp coconut sugar
- 2 bsp orange zest grated (roughly one large orange)
- 1 tsp pure vanilla extract
- 1 flax egg ( 1tbsp ground flaxseed + 2 1/2 tbsp water mixed and left to set for 15 mins)
- 1 1/4 cup blanched almond flour
- 1/4 cup tapioca flour
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/2 tsp baking soda /bicarb of soda
- 1/4 tsp salt (I use pink Himalayan)
- 1/2 cup dried cranberries
- 1/2 cup dark chocolate chips or any chocolate chips
Optional coconut icing:
- 3 tbsp coconut butter
- 1 1/2 tsp pure maple syrup
Instructions:
- Make sure you have preheated your oven to 350°F / 180°C , prepare your flax egg and line a baking tray with parchment paper
- Whisk together the almond and tapioca flours, baking soda, salt, cinnamon and ginger in a bowl
- In another bowl use an electric whisk/mixer and mix the almond butter and coconut oil until smooth, then add the maple syrup, coconut sugar, vanilla and orange zest, mix until very smooth, then add in the flax egg on the lowest setting until fully combined
- Slowly mix in the flour with a spoon until a sticky cookie dough forms
- Fold in the cranberries and chocolate chips and then chill the mixture in the bowl for 10 minutes
- Use a ice cream scoop or cookie scoop and drop the mixture onto the prepared baking tray spacing the mixture about 2inches apart as they will spread when in the oven
- Bake for 12-15minutes or until the cookies brown around the edges
- Allow to cool before icing
Milly Anstie 