Pecan, Almond & Cranberry Choc-Chip Cookies
These pecan, almond & cranberry choc-chip cookies have perfect amount of sweetness and just the right amount of crunch!
I absolutely love making these cookies at Christmas time – who am I kidding, all year round. They are great to make and keep in the cookie jar for a healthy treat or cheeky snack. My favorite way to eat them is by dunking them into a glass of almond milk, or just munching on them as they are!
This recipe is healthy, grain-free, gluten-free, sugar-free & dairy-free.
I hope that you love making them as much as I do! Be sure to leave some for Santa!
-1/3 cup coconut flour
-1/2 cup almond flour
-4 free-ranged eggs
-1/2 cup coconut oil
-1/4 cup maple syrup
-1/2 cup dried cranberries (sweetened with 100% fruit juice, sulfate free)
-1/2 cup chopped, raw pecan nuts
-2 tablespoons raw cacao nibs
-2 tablespoons chopped, raw almonds
-1/2 teaspoon cinnamon
-1/2 teaspoon raw ground vanilla
-pinch sea salt
-preheat the oven to 180 degree’s Celsius/ 360 degree’s Fahrenheit
-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt
-mix the eggs, the melted coconut oil, the maple syrup, the almond flour and the coconut flour together in a bowl
-add the dried cranberries, the chopped pecans, the chopped almonds, the cacao nibs, the cinnamon, the vanilla and the sea salt to the bowl and mix well
-grease an oven tray with additional coconut oil
-roll the cookie dough into small balls and gently press them onto the baking tray with your palm so that they are about 1 and a half cm’s thick
-press the prongs of a fork onto each cookie to decorate it at the top
-place into the oven and bake for 10-15 minutes
-remove from the oven, leave to cool and then remove from baking tray
-serve cool, eat and enjoy!
Made with love by Liezl Jayne xo