Chewy Chocolate Chip Cranberry Cookies {Paleo}

1 egg
1/4 cup unrefined coconut oil melted, or unsalted butter (if dairy is okay), melted
1/3 cup organic coconut sugar
1 tsp pure vanilla extract
1 1/2 cups blanched almond flour
1/2 tsp baking soda
1/8 tsp of fine grain sea salt
1/2 cup Enjoy Life dark chocolate chips - or your favorite dark chocolate chips *
1/2 cup dried cranberries *Optional

Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
In a large bowl, whisk the egg with the coconut oil, vanilla, and coconut sugar until smooth.
In a separate medium bowl, combine the almond flour, baking soda and salt and mix to incorporate all ingredients.
Slowly stir the dry ingredients into the egg/sugar mixture until fully combined and the mixture is the consistency of a dough (it will be sticky)
Stir the chocolate chips and cranberries into the dough.
If the dough is too sticky to roll into balls, chill first in the freezer for 10 minutes.
Form dough into 16 balls and flatten into cookie shape (they'll expand but won't flatten in the oven) and arrange on the parchment lined cookie sheet
Bake in the preheated oven 10 minutes or until set and just beginning to brown - be careful not to overbake.
Remove from oven, allow cookies to sit 2-5 minutes, then transfer to a wire rack to finish cooling.
Enjoy!

*If omitting the cranberries, use 3/4 cup dark chocolate chips

Calories: 146kcal

Carbohydrates: 11g

Protein: 3g

Fat: 10g

Saturated Fat: 5g

Cholesterol: 10mg

Sodium: 55mg

Potassium: 39mg

Fiber: 1g

Sugar: 6g

Vitamin A: 15IU

Calcium: 41mg

Iron: 0.5mg