Festive Gifts With Heart: Gluten Free Paleo Spiced Almond and Cranberry Cookies
 
Prep time
Cook time
Total time
 
Ingredients
  • 2.5 cups blanched almond flour
  • ¼ cup honey
  • 1 egg
  • 2 tsp coconut oil
  • ½ tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp grated nutmeg
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup small dried cranberries
  • 1 tsp coconut flour for dusting
Instructions
  1. Preheat the oven to 180C (350F)
  2. Combine the dough ingredients in a food processor Leaving the cranberries to the side for now and process until a smooth ball of dough forms.
  3. Transfer the ball of dough onto a piece of baking paper and gently massage the cranberries into the dough distributing them evenly.
  4. Flatten the dough into a round disk about 2cm thick, using your hands. Cover with plastic wrap and place in the fridge for 20 minutes.
  5. Remove the dough from the fridge and roll it out between 2 pieces of baking paper to your desired thickness. * Hot Tip: To keep the dough an even thickness, roll it out then take a chopping board and press down firmly on the dough keeping the board horizontal and then repeating holding the board vertically.
  6. Dust a cookie cutter in the coconut flour and cut your shapes, peeling away the excess dough as you work. Gather the excess dough and roll it out again to cut shapes. Do this as many times as you can while keeping the cookies a consistent thickness. If the dough starts to get dry then just wet your hands slightly before kneading the scraps to add some moisture.
  7. Bake the cookies for 8-10 minutes on a tray lined with baking paper.
  8. Cool completely on a wire rack
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/festive-gifts-heart-gluten-free-paleo-spiced-almond-cranberry-cookies/