Paleo Coconut, Cranberry and Cardamom Cookies
Serves: 20 cookies
This recipe began as a recipe from Primal Cravings, but underwent a series of adaptations first by my friend Jen, who passed the recipe to me, and then by me.
  1. Preheat the oven to 350 and line two baking sheets with unbleached parchment paper.
  2. Combine all ingredients, except the chocolate chips and cranberries, and stir well. Then stir in the chocolate and cranberries.
  3. I recommend using a mini ice cream scoop (like this) to portion the cookie dough on the baking sheets. Otherwise, roll balls of a heaping tablespoon of dough. Then, flatten the cookies slightly.
  4. If desired, use a little bit of flake salt on top of each cookie. Use less than pictured in my photos, as I was a bit heavy-handed.
  5. Bake for about 10 minutes, until slightly golden. You'll notice coconut oil on the baking sheet, this is okay and it will re-absorb as the cookies cool.
  6. Let cool and enjoy. These cookies also freeze well.
CHOCOLATE CHIPS: You can omit them and double up the cranberries. FLAKE SALT: I've made this recipe numerous times without the flake salt. When I made the recipe for the photographs, I thought a flake salt would make a great addition. It did, but I went a bit too heavy handed. Use just a tiny bit -- less than what is shown in my photographs.
Recipe by Empowered Sustenance at