Cranberry Orange Cashew Butter Cookies (vegan, gluten free, grain free, oil free)

Step 1

Preheat your oven to 350F degrees and line a baking sheet with parchment paper or a nonstick baking mat.

Step 2

In a large mixing bowl, whisk together cashew butter, maple syrup and vanilla extract. If adding orange juice or orange extract, add it to the mix too. Whisk until smooth.

Step 3

Add almond flour, baking powder and salt to the bowl and mix with a spatula until a dough forms. Finally, fold in cranberries and orange zest.

Step 4

Option Grab a piece of parchment paper and roll dough into a log shape. Think pillsbury cut and bake style log. Roll and twist ends to secure, then pop into the refrigerator or freezer for 30 minutes to firm up. Remove from fridge or freezer and slice into 1/4″ thick slices.

Step 5

Option Using a cookie scoop, form balls of dough and gently press down into cookie shapes.

Step 6

If desired, coat cookie dough in organic cane sugar then place onto the baking mat.

Step 7

Bake cookies for about 12 minutes, until edges are golden brown and remove from the oven to let fully cool.