Paleo Cranberry Walnut Cookies
From prep to plate in less than 20 minutes, you have no excuse not to whip up these dense, chunky Paleo cranberry walnut cookies! Naturally sweetened and full of healthy wholesome ingredients, they'd be acceptable for breakfast!
Preheat the oven to 180 Degrees Celsius. Line a cookie sheet with baking paper and spray generously with oil and set aside.
In a microwave safe bowl, combine the cashew butter and honey and heat for 1-2 minutes, until incorporated. Add the mixture to a large mixing bowl and add the vanilla essence, salt, baking soda and baking powder and mix well. Slowly stir through the shredded coconut, dried cranberries and crushed walnuts and ensure it is fully incorporated.
Lay two tablespoons of batter for each cookie on the cookie sheet and bake for 10-12 minutes, or until golden brown on top. Remove from the oven and allow to cool on cookie sheet completely.
Cookies can be stored covered at room temperature for up to 1 week or frozen for up to 2 months.
Adapted from Fast Paleo