Cashew Cranberry Almond Flour Cookies
These small batch almond flour cookies are perfect for your cookie cravings! They are crispy chewy on the edges, soft on the inside, and loaded with dried cranberries and cashews. This recipe is gluten-free and dairy-free.
Ingredients
- 5 tablespoons vegan butter softened
- ⅓ cup coconut sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ¼ cup almond flour
- ¼ teaspoon baking soda
- ¼ cup dried cranberries
- ¼ cup cashew nuts chopped
Instructions
- Preheat the oven to 350°F/ 177°C. Line a baking pan with parchment paper or baking sheet.
- In a bowl, place the softened butter and coconut sugar. Whisk well.
- Add in the yolk and vanilla extract. Mix well.
- Add in the almond flour and baking soda.
- Stir in the dried cranberries and cashews.
- Split the dough into 8 and roll into balls. Place them on the baking pan and press down to flatten the top.
- Bake for 9 - 11 minutes. Do not over bake. They will come out soft but will firm up as they cool.
Nutrition
Serving: 1cookieCalories: 222kcalCarbohydrates: 14gProtein: 5gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 24mgSodium: 106mgPotassium: 33mgFiber: 2gSugar: 8gVitamin A: 32IUVitamin C: 0.03mgCalcium: 42mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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