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coconut cranberry glazed almond butter cookies (vegan, gluten-free, paleo, & sugar-free)
prep time
15 minutes
cook time
8 minutes
total time
23 minutes
yield
14-15 Cookies
What You Will Need
  • Cookie Sheet
  • Food Processor
Ingredients

Almond Butter Cookie Base:

Coconut Cranberry Frosting:

Instructions
  1. make your flax eggs.
    add 2 tablespoons of ground flax seed with 6 tablespoons of water, let sit for 5-10 minutes you will know it is done when most of the water has been absorbed.
  2. mix in the rest of the ingredients.
    In a large bowl add in all of your ingredients BUT add the almond flour in last and mix slowly.You can use a fork to mix competely or I used a mixer which was really helpful.

    Add in your flax eggs when they are ready. Than add in the last two tablespoons of flax at the very end.

  3. spoon into your heart shape.
    scoop out a tablespoon of the cookie batter out into a heart shape or any shape you prefer. the batter will look very oily – once you have pressed all the cookies into hearts use a paper towel on top of the cookie to absorb the extra oil. Only press lightly so you don’t kill the cookie.
  4. bake the cookies.
    Bake your cookies for 8 minutes at 350 degrees. Please let me cool for about least 5 minutes otherwise they will fall apart.
  5. Make your frosting while they are baking.
    in a food processor blend your coconut oil, butter and sweetner until very smooth and gooey.
  6. When cookies are done & cooled.

    Cookies are ready to be frosted when they have been completely cooled off. I drizzled the frosting over the top – have fun with it & enjoy!
Magically Crafted By My Tiny Laguna Kitchen: http://mytinylagunakitchen.com/recipe/coconutcranberryglazedalmondbuttercookies/