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.