1/4cupghee or grass fed butter, swap with beef tallow for AIP1/2 cup palm shortening1/4 cup xylitol (omit for AIP and replace with an addtional 1/4 cup coconut sugar)1/4 cup coconut sugar1/4 cup unsweetened applesauce1 1/2 tsp orange zest1 1/2 Tbsp orange juice3/4 cup coconut flour3/4 cup arrowroot starch1 1/2 Tbsp. grass fed gelatin1 1/2 tsp baking soda1 tsp cream of tartar1 1/2 tsp pure vanilla extract1/4 cup dried cranberries or cherries
Preheat oven to 375 degrees.
In a large bowl, combine ghee/tallow, shortening, xylitol (or additional coconut sugar), coconut sugar, orange juice and zest with a high hand mixer.
In a second bowl, combine the coconut flour, arrowroot starch, gelatin, baking soda, cream of tartar, and vanilla.
Slowly add the flour mixture to the wet ingredients until well combined. With a spatula, stir in the dried cranberries or cherries.
Form into 16 cookies, and place on a parchment lined cookie sheet. Press down lightly on each cookie to flatten slightly.
Bake for 10-12 minutes, and let cook on a wire cooling rack.
Did you try this recipe?Tag me @GrassFedSalsa so I can send you some love!