1/2 cup unsalted butter melted

1. 1/2 cup unsalted butter melted

½ cup granulated sugar

INGREDIENTS

½ cup granulated sugar

⅓ cup brown sugar

⅓ cup brown sugar

½ cup dried cranberries

¼ cup shredded unsweetened coconut

½ cup dried cranberries

½ teaspoon pure vanilla extract

1/2 cup walnuts chopped

Ingredients:

1/2 cup walnuts, chopped

1 teaspoon vanilla extract

– 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

1. Preheat oven to 350 levels F (175 degrees C).

2. Line a baking sheet with parchment paper.

Instructions

2. Line a baking sheet with parchment paper.

3. In a large bowl, combine the almond flour, oats, baking soda, baking powder, and salt.

Combine the almond flour, oats, baking soda, baking powder, and salt in a big bowl.

4. In a separate bowl, cream together the butter, granulated sugar, and brown sugar until mild and fluffy.

In a separate bowl, cream collectively the butter, granulated sugar, and brown sugar till gentle and fluffy.

5. Beat within the vanilla extract.

5. Beat within the vanilla extract.

6. Add the dry ingredients to the moist ingredients and mix until simply mixed.

In a big bowl, whisk collectively the Almond Flour Cookies Recipe flour, baking soda, and salt.

In a separate bowl, whisk together the melted butter, honey, egg, and vanilla extract.

Add the dry elements to the moist elements and blend till just combined. Do not overmix, as this will make the cookies powerful.

Drop the dough by rounded tablespoons onto a prepared baking sheet, spacing them about 2 inches apart.

Flatten the cookies barely along with your fingers.

Bake for 10-12 minutes, or till the perimeters are golden brown and the centers are set.

Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool fully.

Store the cookies in an hermetic container at room temperature for as much as three days.

7. Stir in the cranberries and walnuts.

– Stir within the cranberries and walnuts.

8. Drop by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

8. Drop by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

9. Bake for 10-12 minutes, or until the perimeters are golden brown.

Preheat oven to 350 degrees F (175 levels C).

Line a baking sheet with parchment paper.

In a medium bowl, combine the almond flour, baking soda, and salt.

In a large bowl, cream collectively the butter and sugar until light and fluffy.

Beat within the eggs separately, then stir within the vanilla.

Gradually add the dry ingredients to the moist ingredients, mixing till just combined.

Fold in the rolled oats and chocolate chips.

Drop by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown.

10. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool completely.

10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.