Cravin' Cookies
These cookies are reminiscent of oatmeal cookies. They are chocked full of healthy ingredients like golden ground flax-seed and coconut flakes. It is tempting to substitute the shortening, but don't! The cookies will spread too much. I listed them as refined sugar free but keep in mind there is sugar in the cranberries and the chocolate chips. Also, keep in mind dried fruit should be used sparingly as it is high in sugar. However, the combo of chocolate chips and dried cranberries is one of my favorite!
Ingredients
Wet Ingredients
- 1/3 cup softened butter
- 1/3 cup Spectrum all-vegetable shortening
- 1/2 cup honey
Dry Ingredients
- 2 cups almond flour
- 3/4 cup golden flax seed
- 1/2 tsp baking soda
Add Ins
- 1 cup un-sweetened, shredded coconut Let's Do Organic is a good brand.
- 1/2 cup dried cranberries
- 1/2 cup dark chocolate chips
- 1 package Jiffy peanut butter pack optional
Instructions
- Preheat oven to 350℉
Wet Ingredients
- Add shortening, butter, and honey to the mixing bowl. Beat until smooth and creamy
Dry Ingredients
- Mix almond flour, flax-seed, and baking soda in a separate bowl with fork or whisk.
Combine
- Add flour mixture to creamed mixture and beat until incorporated.
- Add shredded coconut and mix again. The mixture should now come together.
- Add chocolate chips, cranberries, and peanut butter. Mix.
Finishing
- If the dough is too soft, you can refrigerate for 10 to 15 minutes before baking.
- Drop on parchment lined cookie sheets.
- Bake for 10-12 minutes until cookies are slightly browned on top. Rotate pans at 6 minutes.
- Cool before removing from pans. Refrigerate or freeze.
Tried this recipe?Let us know how it was!