SPICED CRANBERRY COOKIES

Spiced Cranberry Cookies

INGREDIENTS

• 1 3/4 cups R&j Milling whole wheat flour
• 1 tsp baking powder
• 1 pinch himalayan salt
• 1 tbsp ground mixed spices (ginger, cinnamon, star anise, nutmeg)
• 3/4 cup Patience Fruit & Co Classic dried cranberries
• 1 egg
• 1/2 cup almond butter
• 1/2 cup maple syrup
• 1/2 cup Bremner's Organic Cranberry Juice

1. In a bowl, combine the flour, baking powder, salt, spices and dried cranberries. Set aside.
2. In another bowl, whisk remaining ingredients together until smooth.
3. Pour the wet ingredients over the dry ingredients and stir to form a dough.
4. Form small balls and place them on a large baking sheet covered with parchment paper.
5. Bake in preheated 350 oven, on the top rack for 8 to 10 minutes. Let cool. And be cool. You are cool.
6. These cookies can be stored at room temperature for up to 4 days and up to 7 days in the refrigerator.