Gluten-Free Cranberry Chicory Cookie

Preparation Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2.In a large bowl, combine the almond flour, chicory root fiber, dried cranberries, baking soda, and salt.

3.In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.

4.Pour the wet ingredients into the dry ingredients and mix until well combined, forming a dough.

Cookie Formation Scoop out tablespoon-sized portions of dough and shape them into small cookies. Place them on the prepared baking sheet, spaced a few inches apart.

Baking Bake the cookies for 10-12 minutes, or until the edges are golden brown.

7.Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.