Recipe developed and shot by @foodbymars.
What You’ll Need:
1 3/4 cup almond flour
1/4 cup arrowroot powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
3 tablespoons organic grass-fed butter (room temp.) or 2 1/2 tablespoons solid coconut oil
1-2 tablespoon maple sugar or coconut sugar
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg
1/3 cup dried cranberries
Optional: slivered almonds for topping
What to Do:
Pre-heat the oven to 350°F degrees.
Mix dry ingredients together in one bowl and set aside.
With a stand or hand mixer, beat butter/oil with maple/coconut sugar on medium until creamy, add in vanilla and almond extracts.
Add the egg and keep beating until no more yolk remains.
Slowly add in the dry mix while still beating until a dough forms.
With a spatula, mix in the dried cranberries and slivered almonds if using. Roll into a ball of dough and place onto a piece of parchment paper. Place another sheet of parchment paper over top and roll the dough out thick enough for your cookies. Using a small biscuit cutter or any cookie cutter you’d like, cut your cookies (there should be enough for at least 12).
Bake cookies for 12 minutes, let cool for a few minutes and serve or store in a container.