Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2

In a medium size bowl, whisk together your flax egg and allow it to sit and gel for 5-10 minutes.

Step 3

Next, add in the almond flour, baking powder, almond butter, and maple syrup, The dough should be pretty thick. If it’s not (depending on what brand of almond butter you use), add a little bit more almond flour.

Step 4

Fold in the chocolate chips and cranberries and mix everything well.

Step 5

(OPTIONAL) Place in the refrigerator for 30 minutes for dough to firm up. You can skip this step if you’re in a hurry. I usually do with success!

Step 6

Using a cookie scoop or spoon, scoop dough into ~1.5 – 2 TBSP balls onto the parchment paper. Flatten the cookies slightly with your hands. Top with additional chocolate chips and dried cranberries.

Step 7

Transfer the pan to the oven and bake them for 12-14 minutes or until they’re golden brown underneath and slightly brown around the edges. Remove from the oven and allow cookies to set before eating. Cookies will appear soft and undercooked when removed from the oven and will firm up after cooling.

Step 8

Store leftover cookies in the refrigerator for up to one week and freeze them for longterm storage.