Almond flour craisin chocolate chip cookies
1 3/4 cup almond flour
1/4 cup ground flaxseed
1/4 t baking soda
1/2 t cinnamon
6 T all natural peanut butter
2 T honey
2 T agave nectar
2 t vanilla
2 T water
1/4 cup dried no sugar added cranberries
1/4 cup chocolate chips
Grease your cookie sheet lightly or use parchment paper or a silicone baking mat.
In a mixing bowl, stir together together the dry ingredients.
In a separate, smaller bowl, combine the peanut butter, honey, agave vanilla, and water until smooth. Stir the wet ingredients into the dry mixture and mix until well-combined (it may take a bit to come together).
Mix in the cranberries and chocolate chips.
Scoop dough in 1 T rounds onto your cookie sheet.
Bake for 10-12 minutes, or until the top is light brown. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. They'll be pretty soft when they first come out, but they'll firm up after a few minutes.