The original recipe had dried Cherries instead of Cranberries but I did not have nitrate-free dried Cherries so used dried apple-sweetened organic Cranberries instead- YUM!
- 3/4 cup of Almond Flour
- 1/4 cup of Cacao powder
- 1/2 tsp Baking soda
- 1/2 tsp unflavoured Gelatin
- 1 drop of dōTERRA Cinnamon oil
- 1/4 tsp Sea salt
- 112g of 80% Dark chocolate (I used 80% Lindt chocolate- a whole bar and 2 squares is about the right amount)
- 5 tbsp unrefined organic Coconut oil
- 1/4 cup of Maple syrup (check that it's pure and not flavoured)
- 1 tsp of organic Vanilla extract
- 1 egg
- 1/4 of chopped raw Almonds
- 1/4 cup of chopped dried Cranberries
- Preheat oven to 350 °F or 180 °C. Line a baking sheet with parchment paper.
- In a medium bowl whisk together the almond flour, cacao, baking soda, gelatin and salt. Prepare a double boiler by setting a glass bowl over a pot of simmering water (don;t let the glass bowl thought the water). Add the dark chocolate and coconut oil to the glass bowl and stir until melted. Add the melted chocolate mixture to the dry ingredients along with the maple syrup, egg, 1 drop of dōTERRA Cinnamon oil and vanilla. Mix until well combined. Stir in the almonds and cranberries.
- Using your hands, form a teaspoon-size balls from the cookie dough and place on the baking sheet.
- Gently squat to slightly flatten. I got about 24 cookies from the batch- my kids like smaller biscuits you could make fewer and larger ones.
- Bake the cookies for 12 minutes or until the tops of the cookies start to crack. Allow the cookies to cool and then transfer to a wire rack.
- The cookies can be kept in an air tight container in a cool dry place for up to 5 days. They can also be frozen for up to 2 weeks.
Recipe adapted from Paleo Sweets & Treats by Heather Connell