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Categories:Viewed: 7 - Published at: 6 years ago
Ingredients
- 1/2 cups Organic Coconut Butter Or Manna, Gently Warmed
- 1-1/2 Tablespoon Coconut Nectar Or Maple Syrup
- 1/2 teaspoons Organic Vanilla Extract
- 10 drops Vanilla Liquid Stevia
- 1 whole Flax Egg (See Note)
- 1/4 teaspoons Sea Salt
- 1/4 teaspoons Baking Soda
- 1/4 teaspoons Cinnamon
- 1/4 cups Unsweetened Shredded Coconut
- 1/4 cups Organic Cranberries, Finely Chopped
- Vanilla Drizzle, For Garnish (optional)
Method
- Note: To make 1 flax egg, mix 1/2 tablespoon freshly ground flax meal with 1 1/2 tablespoons water.
- Preheat oven to 350°F.
- Combine coconut butter, coconut nectar, vanilla extract, stevia, flax egg, sea salt, baking soda and cinnamon. Fold in shredded coconut and cranberries. Refrigerate batter for 10-15 minutes.
- Drop rounded spoonfuls of batter onto a baking pan (I prefer stainless steel) lined with unbleached parchment paper or greased well with coconut oil. Bake cookies for approximately 8-10 minutes.
- Remove from the oven. Cookies will be very fragile and crumble easily when warm so allow to sit for around 15 minutes on the pan before transfering to cooling rack.
- Drizzle with vanilla drizzle if desired. Enjoy!
