Food Friday!

Tis the season, for delicious guilt free treats! A little chocolate, some cranberries, 

and this healthy cookie is off to the races. I pressed them flat like cookies, 

but also rolled them into bite sized balls, both are easy to make and fun to eat!

Experiment yourselves and let me know what you think!

Ingredients for Cookies:

- 1 1/2 cups almond meal

- 1 1/2 cups unsweetened finely shredded coconut

- 1/2 cup dried cranberries (chopped)

- 1/4 tsp sea salt

- 1 egg

- 1/4 cup plus 1 tbsp agave or honey

- 2 tbsp unsweetened almond milk

- 2 tsp vanilla

Directions for Cookies:

- pre-heat oven to 350〫

- in a large bowl, combine the following dry ingredients: almond meal, coconut, salt.

- add the wet ingredients (egg, honey, almond milk, vanilla). Stir until thoroughly combined.

- stir in the cranberries.

- using your hands, press the mixture into balls (~1" in diameter) and place on a cookie sheet lined with parchment paper. To make cookies squish the balls flat with a fork and your fingers. NOTE: the mixture should be fairly dry and slightly crumbly. If the mixture is actually too dry to press together add small amounts of almond milk.

- bake for 10-12 minutes or until the edges begin to brown.

- remove from oven and cool on a cooling rack.

- makes 18 balls or cookies.

Ingredients for Chocolate:

- 1/4 cup cocoa powder

- 1/4 cup coconut oil (warmed to liquid)

- 2 tbsp agave syrup or honey

- pinch of sea salt

Directions for Chocolate:

- whisk all the ingredients together.

- once the cookies are completely cooled, dip them in chocolate. NOTE: the chocolate will begin to solidify over time. If this happens before you've dipped the cookies simply reheat in the microwave.

- place the dipped cookies on a flat surface and chill in the refrigerator.

- when the chocolate has set, use a knife to help lift them from the surface.

- enjoy!

This recipe was adapted from a recipe found on Fragrant Vanilla Cake.