Coconut Cranberry Burst Cookies


1/2 cup (4 tablespoons) coconut oil at room temperature

1/2 cup honey

1 Tbsp grated lemon peel

2 tsp vanilla

2 eggs

2 cups blanched almond flour

2 cups unsweetened shredded coconut

1 tsp baking soda

1/2 tsp sea salt

8 ounces fresh cranberries

Yield: 3 dozen cookies

Preheat oven to 325 degrees. Grease cookie sheet with a thin layer of butter.


1. Combine butter, honey, lemon peel, vanilla and eggs and mix for 5 minutes using an electric mixer.

2. In a separate bowl, blend almond flour, coconut, baking powder and sea salt. Add to wet ingredients and mix on medium speed until combined. Stir in cranberries.

3. Using a melon-scoop or large spoon, scoop batter onto cookie sheet, making 1 dozen cookies at a time.

4. Bake for 25-30 minutes. Remove from oven and cool for about 5 minutes. Then carefully place cookies on a cooling rack using a small, metal spatula. Cool completely.

5. Store in an airtight container in the refrigerator.

Recipe is by Roanne King and was found in The Source Book 2013 on page 27.


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