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.