Ingredients

• 1 1/4 cups blanched almond flour
• 1 tsp coconut flour
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 2 Tbsp unsalted butter, softened, (or palm shortening)
• 2 Tbsp coconut oil
• 1/4 cup honey
• 1 Tbsp orange zest
• 1 tsp ground cinnamon
• 1/2 cup unsweetened shredded coconut
• 1/3 cup dried cranberries

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
2. In a small bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. In a large mixing bowl, add the butter (or palm shortening), coconut oil, honey, orange zest and cinnamon. Using a stand mixer or electric hand mixer, blend together until smooth and creamy.
4. Add the dry ingredients to the wet and mix well to combine. Then add the shredded coconut, continuing to mix until well combined.
5. Using a rubber spatula, fold in the dried cranberries. Then drop the dough by rounded spoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies.
6. Bake for 8-9 minutes, until golden brown along edges. Allow the cookies to completely cool on the cookie sheet, as they will be very soft and crumbly when hot. Once cooled, they transform into the ultimate deliciously chewy holiday treat!

Ingredients

• 1 1/2 cup blanched almond flour
• 1 teaspoon coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 tablespoons butter, softened (or palm shortening)
• 2 tablespoons coconut oil
• 3 tablespoons honey
• 1 tablespoon unsulfured molasses
• 1/2 teaspoon vanilla extract
• 2 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
2. In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
3. Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey and vanilla until smooth and creamy.
4. Add the spices and continue mixing until well incorporated, making sure to scrape down the sides of the bowl as needed.
5. Add the dry ingredients to the wet and mix well to combine. Dough will be sticky.
6. Drop the dough by rounded tablespoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies.
7. Bake for 8-10 minutes, until slightly golden brown along edges. Allow the cookies to cool on the cookie sheet at least 3-5 minutes, as they will be very soft and crumbly when hot. Then, use a spatula to transfer cookies to a wire rack to finish cooling.