The Holidays are in full swing and the pace is frenzied all over town. When company drops by I like to be prepared to offer a little something to nibble on during the visit. These festive cookies are perfect for visitors; free of gluten, grains, and refined sugars. The addition of the palm shortening gives these cookies a chewy texture, but if you are a crispy/crunchy fan use only pastured butter.
1 ½ Cups Blanched Almond Flour
2 Tablespoons Organic Coconut Flour
¼ Cup Coconut/Palm Sugar
1 Tablespoon Maple Syrup
½ teaspoon Baking Soda
½ teaspoon Sea Salt
1 heaping teaspoon Organic Ground Ginger
¼ teaspoon Organic Ground Cinnamon
Dash Organic Ground Cloves
2 Tablespoons Pastured Butter
2 Tablespoons Palm Shortening
1 Large Pastured Egg (brought to room temperature)
2 teaspoons Vanilla Extract
2 teaspoons Almond Extract
¼ Cup White Chocolate Chips
¼ Cup Dried Organic Cranberries
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper.
In a small bowl combine the almond flour, coconut flour, baking soda, sea salt, ginger, cinnamon, and cloves, then set aside.
Using a food processor, cream the butter, palm shortening, coconut sugar, maple syrup, egg and vanilla extract until well combined (this will take less than 1 minute).
Add the dry ingredients from the small bowl and mix again in the food processor until well combined.
Stop and scrape the side of the bowl of the food processor if necessary to make sure all ingredients are well combined.
Scoop the dough from the bowl of the food processor and place in a medium sized bowl.
Fold the dried cranberries and white chocolate chips into the dough.
Scoop out 2 tablespoon sized balls of dough and place on the cookie sheet.
Gently flatten the cookie by using the palm of your hand or the bottom of a glass. Please keep in mind that these cookies do not spread very much during baking.
Bake for approximately 10 to 12 minutes or until the edges of the cookie is slightly brown.