Cranberry Almond Shortbread Cookies

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These Cranberry Almond Shortbread Cookies serve as the perfect dessert of choice for this upcoming holiday season! Almond flour is naturally gluten-free and very high in protein. Cranberries are full of antioxidants and help benefit heart health. Arrowroot powder contains a significant amount of iron and helps to stimulate the immune system. Serve these cookies right away or store in an airtight container for up to five days and enjoy!

Ingredients:

  • 1 ¾ cup almond flour

  • ¼ tsp baking powder

  • 3 tbsp arrowroot powder

  • ¼ cup dried cranberries

  • 3 tbsp coconut oil, melted

  • 3 tbsp maple syrup

  • ½ tsp vanilla extract

  • 1 tsp almond extract

  • 1 large egg

  • ¼ cup slivered almonds

Instructions:

1) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, combine the almond flour, baking powder, arrowroot powder, and dried cranberries.

3) In a separate bowl, mix the coconut oil, maple syrup, vanilla extract, and almond extract. Toss in the egg and mix well.

4) Add the liquid mixture to the dry mixture and mix until a dough forms.

5) Use a cookie scooper to scoop the dough and use your hands to roll the dough into balls, yielding about 12 balls. Add the slivered almonds on top and press them firmly into the dough.

6) Bake in the oven for 15 minutes or until golden. Enjoy!