Grain-Free Cranberry Almond Cookies

November 15th, 2011 by AndreAnna

I hadn’t baked in a while and I won’t be really doing much baking in the next few weeks (we’re doing a 60-day challenge which I’ll tell you more about tomorrow and ask you to join me! and win prizes! and! more! fun! things!), so I decided to use up the coconut flour I had.

I totally winged (Is that the past tense of “to wing”? Wung? Wunged? It sounds weird.) this recipe, throwing things in and tasting batter until I was happy with the flavor and consistency. The kids loved them and I brought the rest to the 5:30am Crossfit class and they went over very well there.

I think these would be great for Thanksgiving, which UM, OMG is next week. I’d still like summer to come back, so I guess I’m not totally embracing this whole fall thing well. Or, you know, not at all.

Recipe: Grain-Free Cranberry Almond Cookies

Ingredients

1 c. coconut flour, sifted
3/4 c. nut meal (almond, walnut, or pecan, your choice)
1 tsp. arrowroot
1 tsp baking soda
1/2 c. whey or yogurt
5 eggs, beaten
3 tbsp butter or coconut oil, melted
1 tsp. vanilla
2 tsp. almond extract
1/2 dropper Vanilla Creme Stevia (or 2 tbsp honey)
3 tbsp agave
1/2 c. dried cranberries
1/2 c. sliced almonds, crushed

Instructions

Mix dry ingredients together in large bowl.
Add remaining ingredients (except the crushed almonds) in order and stir by hand.
Using two spoons, scoop a tablespoon-sized amount onto parchment (yes, must use parchment).
Sprinkle some of the crushed almonds on top and press down into the cookie.
Bake at 325 for 12-18 minutes, depending on the size of your cookies until mostly firm and slightly browned on the edges and bottom.