1/3cuporganic non-hydrogenated palm shortening or unsalted butterroom temperature
1/3cupcoconut sugaruse ½ cup for sweeter cookies
1large eggroom temperature
1/3cupraw macadamia nutschopped
1/3cupdairy-free chocolate chips
1/3cupdried cranberriesroughly chopped
Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
In a medium bowl, combine the almond flour, baking soda, and salt. In a large bowl, cream together the shortening or butter and coconut sugar with an electric mixer. Add the egg and vanilla. Beat to combine. Add the flour mixture and beat to form a thick dough. Stir in the nuts, chocolate chips, and dried cranberries by hand.
Roll tablespoons of the dough into balls. Place them 2 inches apart on the baking sheets. Flatten gently with the palm of your hand to about ½-inch thick cookie shapes.
Bake for 12-14 minutes until golden brown. Cool completely. Store in an airtight container at room temperature for up to three days, or freeze for longer storage.