No Reviews
You must be logged in to post a review.
Delicious festive cookies without grains, gluten, egg, nuts or dairy!
Note: To make 1 flax egg, mix ½ tablespoon freshly ground flax meal with 1 ½ tablespoons water.
Preheat oven to 350ºF.
Combine coconut butter, coconut nectar, vanilla extract, stevia, flax egg, sea salt, baking soda and 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!
No Comments
Leave a Comment!
You must be logged in to post a comment.