I wanted to make “Pumpkin Spice Cookies” today, but did not have raw or canned pumpkin in the house, so I improvised. These “Cranberry Spice Cookies” were the result.
Dried cranberries are generally sweetened with sugar, but you can find ones sweetened with apple juice.
(makes about 12 large cookies)
-3 cups almond flour
-1 tsp baking soda
-1 tsp salt
-1 tbs cinnamon
-1/2 tbs nutmeg
-1 tbs vanilla extract
-3/4 cup raw honey
-1 egg (at room temperature)
-1/2 cup ghee
-1/4 cup coconut butter, melted
-1 tbs coconut milk
-1/2 tbs raw honey
*dried cranberry pieces for garnish
In a mixer, cream ghee and honey together. Then, in a small bowl, combine egg and vanilla until fully incorporated. In a separate bowl, add together almond flour, baking soda, salt, cinnamon, and nutmeg. Slowly add your egg mixture to the ghee and honey, and then add the almond flour mixture until fully combined, but do not over beat. Chill the dough for 30 minutes to an hour. When you are ready to bake, preheat oven to 375 degrees. Roll the dough out so that it is about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment-lined baking sheet. Bake for 10-15 minutes, or until edges are slightly golden brown. Allow cookies to cool completely before drizzling the coconut butter icing.
For the icing, combine melted coconut butter with coconut milk and honey. Then, stir the ingredients together until fully incorporated. Drizzle icing on fully cooled cookies and top with dried cranberry pieces.