Festive Vegan Grain-Free Cranberry Cookies With A Vanilla Drizzle

• 1/2 cups Organic Coconut Butter Or Manna, Gently Warmed
• 1-1/2 Tablespoon Coconut Nectar Or Maple Syrup
• 1/2 teaspoons Organic Vanilla Extract
• 10 drops Vanilla Liquid Stevia
• 1 whole Flax Egg (See Note)
• 1/4 teaspoons Sea Salt
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Cinnamon
• 1/4 cups Unsweetened Shredded Coconut
• 1/4 cups Organic Cranberries, Finely Chopped
• Vanilla Drizzle, For Garnish (optional)

1. Note: To make 1 flax egg, mix 1/2 tablespoon freshly ground flax meal with 1 1/2 tablespoons water.
2. Preheat oven to 350u0b0F.
3. Combine coconut butter, coconut nectar, vanilla extract, stevia, flax egg, sea salt, baking soda and cinnamon. Fold in shredded coconut and cranberries. Refrigerate batter for 10-15 minutes.
4. Drop rounded spoonfuls of batter onto a baking pan (I prefer stainless steel) lined with unbleached parchment paper or greased well with coconut oil. Bake cookies for approximately 8-10 minutes.
5. Remove from the oven. Cookies will be very fragile and crumble easily when warm so allow to sit for around 15 minutes on the pan before transfering to cooling rack.
6. Drizzle with vanilla drizzle if desired. Enjoy!

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Taken from tastykitchen.com/recipes/desserts/festive-vegan-grain-free-cranberry-cookies-with-a-vanilla-drizzle/ (may not work)