These cookies are chewy and delicious! They were created for one of my children, who has multiple food allergies, but the whole family enjoys them.
I threw these cookies together in a whirlwind. I literally ran around my kitchen and pantry hunting for ingredients to put together.
My parents take the little ones to their house to play on Fridays and because of all of Griffin's food restrictions (gluten, dairy, chocolate, corn), it's less confusing if I make his lunch and snacks and send it with them. As I was getting everyone's stuff together for them to go, I realized I didn't have
anything very much to pack for Griffin to eat, hence the running around like a nut.
I didn't really know once I got going if the cookies would taste good or not. I was extremely surprised and pleased when I tested them and they were actually quite yummy! I love when "goof ups" (like me not planning ahead or checking to see if Griffin was going to have food) result in something fantastic!
2 1/2 cups blanched almond flour
1/4 cup coconut shreds
1-1/2 cup sucanat
1/2 tsp salt
1/2 tsp baking soda
1/2 cup + 2 Tbsp coconut oil, melted (melted butter)
1 Tbsp vanilla
1/4 cup chopped walnuts
1/2 cup dried cranberries
Preheat oven to 350. Combine flour, coconut, sucanat, salt, baking soda and guar gum in a medium bowl. In another bowl combine oil, eggs, and vanilla. Add wet ingredients to dry and then stir in walnuts and cranberries. Roll into 1" balls and press flat on a parchment paper lined cookie sheet. Bake for 12-15 minutes.
Makes about 4 dozen cookies.
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