Some days I feel adventurous, wild, and CRAZY.
But, then, there are days where… well, the creativity just kinda DIES a slow, make-me-really-easy-with-uncomplicated-flavors kinda death.
There are basically zero chances of those recipes failing because you can NEVER go wrong with cookies or cheesy, spicy Mexican vibes.
These cookies happened on one of those days. I knew I wanted to make some paleo cookies, but my level of desire/energy to do ANYTHING was approximately negative 10 on the scale of “Netflix binge day” to “start training for Iron Man.”
You’ve been there too. Don’t judge me.
Inner-lazy-person-me came out and remembered how chewy, soft and utterly perfect the recipe for chocolate chip paleo cookies that I had ALREADY developed was. It’s the kind of recipe that you make when your husband tells you he needs something to bring for a work potluck, 1 hour before he has to leave (#SOML) because they’re so taste-bud bogging yummy, crispy, chocolatey and STUPID simple to make.
A-N-D, everyone always wants the recipe. PLUS, they secretly deem you the cookie goddess when you make ‘em.
I might have made that part up. But, I’m pretending that’s how the Hubsters coworkers refer to me.
Because it’s the Christmas season, the sloth brain that lives inside my head decided that tart-but-sweet cranberries would be the perfect pop of ruby-red chewiness inside these cookies. PLUS, I could just swap out the chocolate chips, swirl in a few cranberries and call it a BRAND NEW RECIPE.
Lazy game STRONG.
But then there’s always that nagging voice in the VERY back crevices of your mind. You know the one that prevents you from doing the things you REALLY want to do because you, liiiike, shouldn’t do them.
Recipe-developer-conscience started spewing angry words into my head about how I could not let myself post a 1-ingredient change and call it NEW and EXCITING and tell you to make THESE NEW AND EXCITING COOKIES RIGHT NOW.
UGH. Don’t you just hate that?
1 hour later, I emerged from the kitchen, covered in sticky almond butter and picking little tiny bits of dried cranberries out of my eyelashes. You guys, I had to go to WORK.
Who would have thought that omitting the coconut oil COMPLETELY, and swapping in creamy, smooth swirls of toasty almond butter (that is packin’ a straight-up heart healthy PUNCH), and adding undertones of spicy ginger that warms the back of your throat as you chew through each sweet bite of crispy-golden-brown chewiness, would make these cookies one of the BEST things to ever leave the kitchen.
We’re talking sweet flavor profiles of coconut and caramel, snuggling up with warm, cozy-comfy ginger and dancing around your taste buds with roasted almonds. THEN, all that yumminess is balanced out with JUST the right amount of cranberry tartness.
There’s a Christmas cookie party happening.
And your mouth is on the VIP list.
- 1/4 cup creamy almond butter, melted
- 1 cup coconut sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups almond flour, plus 2 tablespoons, 5 1/2 ounces total
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 cup dried cranberries, plus 2 tablespoons, roughly chopped
- Preheat your oven to 350°F.
- In a large bowl, beat together the melted almond butter and coconut sugar using an electric hand mixer. Add in the egg along with the vanilla and beat until combined.
- Add the almond flour, baking powder and salt into the bowl and stir until well combined. Stir in the chopped cranberries.
- Line two cookie sheets with parchment paper, or a silpat. Roll the dough into lightly heaping Tablespoons and place onto the pan, pressing down slightly.
- Bake the cookies until the edges are just lightly golden brown, about 14-15 minutes. Note that they firm up A LOT once cooled.
- Let the cookies cool completely on the pan.