Description
Thin and crispy cranberry orange cookies that are made with almond flour, sweetened with coconut sugar and flavored with real oranges.
Ingredients
Scale
- 1/2 cup coconut sugar
- 1/3 cup almond butter
- 1/3 cup palm shortening, room temp (62g)
- 1 large egg
- 1 Tbsp orange zest (zest from 1 large orange)
- 1 tsp vanilla extract
- 3/4 cup blanched almond flour (66g)
- 1/4 cup tapioca starch (30g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the wet cookie ingredients. This includes the coconut sugar, almond butter, shortening, egg, orange zest and vanilla. Whisk with a fork until well combined.
- Mix in the dry cookie ingredients. This includes the almond flour, tapioca starch, baking soda, and salt.
- Fold in the dried cranberries.
- Use a large cookie scoop (about 2 tablespoons in size) and scoop the dough onto your lined baking sheet. Leave 2-3 inches between each scoop of cookie dough, as the cookies spread quite a bit
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes.
- After baking, cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire cooling rack. You can also top them with flaked salt if you want.