Cranberry and Almond Cookies

Mon, 13 May 2019

Cranberry and Almond Cookies - makes 24. 

300g all purpose flour. 
1 1/2 teaspoon baking powder. 
240 ml agave nectar. 
100g Ground almonds. 
120 ml - or 1/2 cup melted coconut oil. 
60 ml dairy free milk 
1 teaspoon vanilla essence. 
150g dried cranberries 
80g flaked almonds
1/2 teaspoon salt. 


Preheat the oven to 180*
Lightly grease two lined baking trays with coconut oil. 

Sift the flour and dry ingredients  except the cranberries and almonds into a bowl and add the wet ingredients leaving the coconut oil till the end. 

When a thick dough is formed using your hands knead in the cranberries. 
Using an ice-cream scoop take a ball of the dough and press it onto a baking tray leaving space between as they will expand. 
Press in a pinch of the flaked almonds and ensuring they are pressed into the dough. 

Bake for 15 minutes and allow to cool for 10 minutes to set before transferring to a wire rack to cool fully.