Cran-Ginger Oatmeal Cookies

Holiday baking is the best baking. Clean holiday baking is even better, because then I can eat three cookies and only feel sort of bad. I mean really, think of these are breakfast granola cookies with some refined free sugar. I have to admit I have never cooked with fresh cranberries. I mean, I use it as garnish and I have the obligatory cranberry sauce at the holidays, but not in baked goods. They really mellow out the sweetness in the cookies with a sort of bitterness. I feel like these cookies are sending me down a holiday baking trail, but in a good way.

Ingredients

• I cup almond flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup fresh cranberries, cut into fourths

• 1/2 cup shredded coconut

• 1 1/2 cups old fashioned oats

• 1/2 cup ghee

• 1/4 cup honey

• 1/2 cup coconut palm sugar

• 1 tsp ground ginger

• 1/2 tsp ground cloves

• 1 tsp ground nutmeg

• 1 egg

• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees.

2. In a medium size mixing bowl, combine flour, baking soda, salt, oats, coconut, chopped cranberries, ginger, nutmeg, and cloves.

3. In a small mixing bowl, combine ghee, honey, palm sugar, egg, and vanilla extract.

4. Once combined, add wet ingredients into bowl with dry ingredients.

5. On a parchment lined baking sheet, make golf ball sized dough balls.

6. Bake for 10-12 minutes.

7. Let cool on a wire rack.

8. Enjoy.