Ingredients
Scale
- 1/2 cup vegan butter, softened
- 1/4 cup coconut oil
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoons vanilla extract
- 1 small banana, mashed (1/2 cup)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 cups blanched almond flour (used bobs)
- 1/2 cup vegan white chocolate chips
- 1/2 cup vegan dried cranberries
- zest of 1 orange
- 1/2 tbsp orange juice
- 1 tsp orange extract (optional)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Combine the almond flour, baking soda, salt, and cinnamon in a bowl.
- In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar. Add the vanilla, orange juice, orange extract, orange zest, and mashed banana, mixing until incorporated.
- Add the the dry ingredients to the bowl of the wet 1 cup at a time, beating well after each addition. Fold in the white chocolate chips and dried cranberries.
- Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 20 minutes, or until golden brown around edges.
- Remove from heat and allow to cool, then place on a cookie sheet to firm up. These cookies are best enjoyed the day they are baked.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
Nutrition
- Serving Size: 1