MAKES 16 LARGE COOKIES
Ingredients
• 1¼ cups almond flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups almond meal
• 1 cup pecans, toasted and chopped
• 1 cup dried cranberries, coarsely chopped
• 4 ounces non-dairy bittersweet cacao nibs, finely chopped
• 12 tablespoons coconut oil, softened
• 1½ cups palm sugar
• 1 large egg
• 1 teaspoon vanilla extract
Preparation
1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350°F. Line two large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. In a small bowl, stir almond meal, pecans, cranberries, and cacao nibs together.
2. In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined. Beat in the egg and vanilla until incorporated (about 30 seconds), scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). Gradually add in the almond meal-cacao nibs mixture until incorporated.
4. Working with ¼ cup at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about two and a half inches apart. Flatten cookies to a 1-inch thickness with your palm.
5. Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy (20 to 25 minutes), switching and rotating the baking sheets halfway through baking. (The cookies will look raw between the cracks and seem underdone.)
6. Let the cookies cool on the baking sheets for 10 minutes. Serve warm or transfer to a wire rack and cool completely.
Making Dough Ahead
The bowl of cookie dough can be wrapped tightly with plastic wrap and refrigerated for up to two days. When ready to use, allow the dough to come to room temperature, then portion and bake as directed. The dough can also be shaped into balls and frozen on a cookie sheet. When they are frozen solid, transfer them to a large freezer bag. To bake, arrange the frozen cookies (do not thaw) on two large parchment-lined baking sheets and bake as directed, increasing the baking time to 25 to 30 minutes.
