Low Iodine Cranberry Orange Almond Flour Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.5(14)
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Learn more →Ingredients
18 servings
- 2 ½ cups almond flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ½ tsp ground cinnamon
- ¼ cup coconut oil, melted and cooled
- ¼ cup pure maple syrup
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- 1 tbsp orange zest (from about 1 large orange)
- ⅔ cup dried cranberries, unsweetened or naturally sweetened
- ⅓ cup raw walnuts, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the almond flour, baking soda, salt, and cinnamon until evenly combined with no lumps.
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