White Chocolate Cranberry Cookies
Preheat the oven to 350 degrees F, place a parchment paper or a silicone liner on a baking tray then set aside. Using a medium mixing bowl, add in the cashew butter, oil, sweetener, vanilla, almond…
- Cook20 min
- Total20 min
- Serves6
- LevelEasy
Ingredients
- 1 cup (110g) almond flour
- 2 tbsp. (26g) erythritol monk fruit blend
- 2 tbsp. (30g) cashew butter
- 1 tbsp. (5g) collagen peptides
- 1 tbsp. (15g) avocado oil
- 1 tbsp. Maple syrup
- 1/2 tsp. vanilla extract
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. sea salt to taste
- 1/4 cup almond milk
- 1/4 cup white chocolate chips
- dried unsweetened cranberries
Method
- Preheat the oven to 350 degrees F, place a parchment paper or a silicone liner on a baking tray then set aside. Using a medium mixing bowl, add in the cashew butter, oil, sweetener, vanilla, almond milk, and maple syrup then mix properly to combine, set aside. In another mixing bowl, add in the almond flour, collagen, salt, baking soda, and baking powder then mix properly to combine.
- Pour the flour mixture into the bowl with the cashew butter mixture then mix properly to combine. Fold in the cranberries and chocolate chips then use a cookie scoop to make about six balls out of the mixture. Place the cookie balls on the lined baking tray then use your palm to flatten them.
- Place the baking tray into the preheated oven and bake the cookies for about ten minutes until they become golden in color. Serve.
