I feel like I’ve typed the word “craisin” 900 times in the past few days. Make that 901 now. But you have to understand that they’re just THAT good. I tossed them in a grain-free cookie dough batter and haven’t looked back since. Or up, from my plate, because I’ve just been inhaling these. If I ever properly utilize a grocery list maybe I’ll remember to put pumpkin seeds and oats on there so I can stuff those in here too.  Guess that means I have to make them again…

 

chocolate chip craisin cookies:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon flaxseed meal
• 1 teaspoon cinnamon
• pinch of baking soda
• sea salt
• 3 tablespoons melted coconut oil²
• 3/4 cup coconut sugar³
• 1/2 cup natural peanut butter
• splash of vanilla extract
• 1 egg 
• 1/2 cup craisins 
• 1/2 cup chocolate chips

mix together the dry ingredients in a bowl. set aside. in a separate bowl using a hand mixer, beat the coconut oil, sugar, peanut butter, vanilla, and egg until well combined. slowly stir in the dry mixture. fold in the craisins and chocolate chips. roll dough into balls and place on a parchment paper lined cookie sheet. bake for 12-15 minutes at 350 and let cool completely before storing!