I’m always looking for quick and easy, healthy treats to make for my co-writers and friends, and that’s exactly what these guys are!!  (And maybe a little for myself too!)  I found the original recipe on Paleo Running Momma and adjusted very little!  I added in a little spice to just give it that fall flair.

These would be a great addition to a Thanksgiving dessert table!

• 1 egg
• ¼ cup unsalted butter
• ¼ cup coconut sugar
• 1 tsp pure vanilla extract
• 1 cup blanched almond flour
• 1/2 cup gluten free flour
• ½ tsp baking soda
• 1 tsp pumpkin pie spice
• pinch of fine grain sea salt
• ½ cup white chocolate chips
• ½ cup dried cranberries

INSTRUCTIONS

1. Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
2. In a large bowl, whisk the egg with the coconut oil, vanilla, and coconut sugar until smooth.
3. In a separate medium bowl, combine the dry ingredients.
4. Slowly stir the dry ingredients into the egg/sugar mixture until fully combined and the mixture is the consistency of a dough (it will be sticky)
5. Stir the chocolate chips and cranberries into the dough.
6. If the dough is too sticky to roll into balls, chill first in the freezer for 10 minutes.
7. Form dough into balls and flatten into cookie shape (they’ll expand but won’t flatten in the oven) and arrange on the parchment lined cookie sheet
8. Bake in the preheated oven 10 minutes or until set and just beginning to brown – be careful not to overbake.
9. Remove from oven, allow cookies to sit 2-5 minutes, then transfer to a wire rack to finish cooling.
10. Enjoy!