Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups almond flour
  • 1/2 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup almond butter
  • 1/2 cup pure maple syrup
  • 1/4 cup unsweetened original almond milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup dried cranberries
  • 1/4 cup chopped shelled pistachios

Instruction

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a medium mixing bowl, whisk together the almond flour, coconut sugar, baking soda, and salt.
  • In a large mixing bowl, whisk together the almond butter, maple syrup, almond milk, and vanilla.
  • Stir the dry ingredients into the wet ingredients, making sure to scrape the bottom of the bowl to fully combine all the ingredients.
  • Stir in the cranberries and pistachios and mix well.
  • Scoop out 1-2 tablespoon(s) of dough and place onto the parchment lined cookie sheet. Leave a couple inches in between each scoop of dough because the cookies will spread.
  • Bake for 8 to 10 minutes until golden brown and the edges are set.
  • Transfer to a cooling rack to continue to cool completely. Repeat with any remaining dough.