![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_1024,h_683/https://wufmag.com/wp-content/uploads/2021/01/heart-shaped-baking-mold-making-gingerbread-cookies-dough-st-valentines-sweets-1024x683.jpg)
Ingredients:
- 2 eggs
- 1.5 cups almond flour
- 4 tablespoons coconut flour
- 1/2 cup dried cranberries
- 1 tablespoon coconut oil
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_1024,h_630/https://wufmag.com/wp-content/uploads/2021/01/jack-russell-terrier-dog-puppy-are-lying-with-red-heart-card-valentine-day-1024x630.jpg)
Instructions:
- Preheat oven to 170 Β°C degrees.
- Combine almond flour, cranberries and coconut oil.
- Beat the eggs and add to the flour mixture with your hands. Dough will be soft and sticky.
- Add coconut flour one tablespoon at a time to achieve a consistency that is easy to roll out, and not so sticky. It takes approx. 3-4 tbsp.
- Roll out the dough and cut out the treats using heart shaped cutters.
- Place the cookies on a tray lined with parchment paper.
- Bake for 15-18 minutes (until crisp).
You can store the cookies in the fridge for up to 1 week or in the freezer for 3 months.
Whatβs your Reaction?
+1
+1
+1
+1
+1
+1
Leave a Comment