INGREDIENTS
• 3¼ cup Almond flour
• 1 tsp Baking soda
• ¼ tsp Salt
• 1 tsp Ground cinnamon
• ½ tsp Ground cloves
• ⅜ cup Butter
• ½ cup Honey
• 2 Eggs
• ½ cup Dark chocolate chips
• ½ cup Dry unsweetened coconut
• 1 cup Cranberries
• ½ cup Sliced almonds
• 2 tsp Almond extract
METHOD
• Melt butter and honey together, set aside to cool down
• In a big bowl, mix the almond flour, baking soda, salt, cinnamon, cloves, dry coconut cranberries and sliced almonds together
• In a separate bowl, whisk the eggs and almond extract together
• Add the egg mixture to the almond flour mix until well combined
• Add the melted honey and butter, mix until well combined
• Add the chocolate chips, mix just enough to combine so that the chips don’t melt
• Scoop with a small ice cream scoop and place on a parchment lined baking tray in rows of 5×8
• Bake at 300ºF for 8 to 10 minutes or until lightly golden on top
YIELD
Approximately 40 cookies
Courtesy of our friends at St Anne’s Spa in Grafton, Ontario.