This past weekend I had been feeling under the weather. I was able to get a thousand loads of laundry done, plant my herb garden and flowers and relax a bit though. I promised I wasn't going to let my sore throat stop me from tackling my to-do list. Come Monday I was feeling better, but the weather was cold and rainy. I was craving something sweet (another reason I don't bake) so I decided to make these cookies. It ended up with an afternoon of baking and prepping some other "basics" that I often have on hand in my fridge.
The first time I made these cookies I knew they would be a go-to recipe for years to come. They truly are super easy and come out beautifully. I love chewy cookies, and these hit the spot every time.
altered slightly from The Sprouted Kitchen
makes 20 cookies
1 1/4 c almond meal
1/4 c cacao nibs
1/2 c unsweetened shredded coconut
1/2 t baking powder
1/4 t sea salt
1/3 c coconut palm sugar
1 t cinnamon
1/4 c dried cranberries, optional
3 T coconut oil, melted
1/2 t pure vanilla extract
In a large mixing bowl, stir together all of the dry ingredients to the cranberries, if you are using them.
In another bowl, beat or whisk the egg very well until it is a uniform color and doubles in volume. Whisk in the coconut oil and vanilla extract. Add the wet mixture to the dry ingredients and mix until just combined. Put the bowl in the fridge and chill for 30 minutes.
Preheat the oven to 375 degrees. Using your hands, roll the chilled dough into 1 inch balls and place on baking sheet. Give them a gentle press on the tops to flatten just a bit. Bake until the edges just begin to brown, 7- 10 minutes. Remove from the oven and let cool before serving.