Lemon Almond Flour Cranberry Cookies

These Grain-Free Lemon Cranberry Cookies are the perfect mix of sweet and tangy! They are soft and chewy from the lemon almond flour, naturally sweetened with agave, and bursting with tart cranberry and lemon flavor. They are a perfect and healthy cookie treat!

Ingredients

• 2 cups lemon almond flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/4 cup agave

• 1 tbsp melted coconut oil

• 1 egg

• 1 tsp vanilla extract

• zest of 1 large lemon

• 1/2 cup cranberries

• ¼ cup of lemon frosting (melt in microwave for 30 seconds)

Instructions

1.                   Preheat the oven to 350 degrees. In a large mixing bowl, combine the lemon almond flour, baking soda, and salt. Whisk to combine.

2.                   Next, in a smaller bowl, whisk together the agave, egg, coconut oil, vanilla, and lemon zest.

3.                   Pour the wet ingredients into the dry ingredients and use a wooden spoon to combine. Once the dough is evenly combined, add the cranberries and stir to combine.

4.                   Use a small size cookie scoop to scoop out about 2 tbsp of the dough and place them on a lined baking sheet. Use your fingers to gently flatten out the top.

5.                   Bake for 10-12 minutes, until slightly golden brown on the top.

1. Let them cool slightly before transferring them to a wire rack for 5 minutes.

2. Lastly, drizzle your yummy lemon frosting on top.

Yummy!