COCONUT CRANBERRY CRUMB COOKIE RECIPE

FOR THE COOKIE

Ingredients:

• 2 cups tiger nut flour

• 1/3 cup (32g) Green Boy Plant Bake Protein (USE MY CODE CLEANME15 FOR 15% YOUR ENTIRE PURCHASE OF DELICIOUS AND NUTRITIOUS GREEN BOY PRODUCTS!)

• 1/2 tsp salt

• 1/2 baking soda

• 1 tsp cream of tartar

• 1/3 (55g) cup coconut sugar

• 1/2 (25g) cup unsweetened cranberries

• 1 cup (150g) chilled coconut cream from the refrigerator (from the solid portion at the top of the can) Note: choose a coconut cream brand with only two ingredients: coconut + water

Directions:

• Place a can of coconut in the refrigerator the day before making cookies

• Preheat oven to 325 degrees Fahrenheit

• Combine all dry ingredients (all but coconut cream) in a large mixing bowl

• Melt the coconut cream on the stove top on low until liquified

• Add the melted coconut cream to the dry mixture and mix until all dry flour is combined

• Form 15 balls and gently place on parchment lined baking sheet

• Bake at 325 degrees Fahrenheit for approximately 20-25 minutes until the bottom of the cookie is golden brown

FOR THE GLAZE

Ingredients:

• The remainder of the solid coconut cream (approximately 100g)

• 1/4 cup coconut sugar

Directions:

• Melt the coconut cream in a saucepan on the stove top on low

• Add in the coconut sugar and combine

• Leave the saucepan on simmer while you prepare the garnish

FOR THE GARNISH

Ingredients:

• A few tablespoons of unsweetened dried cranberries (I like Honestly Cranberry brand.)

• A few tablespoons of coconut chips (I like Dang brand.)

Directions:

• Rough chop the cranberries

• Hand crush the coconut chips

• Dip the top of each cookie in the warm glaze

• Immediately sprinkle each cookie with the chopped cranberry and crushed coconut

• Allow to cool slightly

• Enjoy!