Cranberry Coconut Cookies

Cranberry+Coconut+Cookies.jpg

Anyone seen “Endgame” yet? Well I did. And I bawled like a baby. So after THAT little roller-coaster of emotion I treated myself to cookies!

Of course I didn’t feel too bad about it, thanks to better ingredients like tigernut flour, coconut butter, honey and grass-fed gelatin. These come together quick, and the base of the cookie can be paired with so many things…don’t like cranberries and coconut chips? Try some cinnamon for more of a snickerdoodle flavor!

Yield: 10-12 Cookies
Author:

Cranberry Coconut Cookies

ingredients:

  • 1/2 cup Tigernut Flour
  • 1/4 cup Otto’s Cassava Flour
  • 1/2 tsp Baking Powder
  • 4 tbsp Coconut Butter
  • 1/2 cup plus 1 tbsp Palm Shortening
  • 3 tbsp raw honey
  • 3/4 tbsp grass-fed gelatin
  • 1/4 cup dried cranberries
  • 1/4 cup coconut chips

instructions:

How to cook Cranberry Coconut Cookies

  1. Combine all dry ingredients in a mixing bowl.
  2. Melt the shortening and coconut butter together. Stir in honey.
  3. Remove from heat and sprinkle the gelatin across the top, letting it “bloom” for a couple of minutes.
  4. Stir vigorously to combine the gelatin, removing any clumps that may have formed.
  5. Pour wet ingredients into the dry ingredients and combine. The dough may be a little more crumbly than a traditional cookie dough!
  6. Use a small cookie scoop to scoop onto a cooking sheet (I use a Silpat brand liner). Press the dough balls down to flatten.
  7. Bake at 350 for 10-12 minutes, until edges begin to brown.
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