Chocolate Cookies with Cranberries and Pistachios (Almond Flour)

These yummy and crunchy Cranberry Pistachio Paleo Chocolate Cookies are a delicious and decadent addition to your holiday dessert table.

1 cup blanched almond flour
¼ cup cacao powder
1 Tbsp. coconut flour
⅓ cup coconut sugar
½ tsp baking soda
¼ tsp sea salt
½ cup coconut oil, melted and cooled
1 large egg
1 tsp. pure vanilla extract
½ cup raw pistachios
½ cup dried cranberries

Garnish:
flaky sea salt

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a baking sheet with parchment paper.

In a large mixing bowl, stir together almond flour, coconut flour, cacao powder, coconut sugar, baking soda and sea salt.

In a separate bowl, whisk together coconut oil, egg, and vanilla extract.

Pour wet ingredient into dry ingredient, and stir together until well mixed.

Fold in pistachios and cranberries.

Scoop with a large rounded Tbsp. to drop dough onto the lined baking sheet. Flatten slightly.

Bake for 12-13 minutes, until golden brown.

If using, top each cookie with a pinch of flaky sea salt. Cool completely (at least 15 minutes) before removing from parchment paper.