Ingredients
Scale
- 2 cups almond flour (I use THIS super fine blanched brand)
- 1/2 cup arrowroot powder (like this)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon powder
- 1/2 cup butter of ghee, room temperature
- 1/2 cup plus 2 tbsp coconut sugar (like this)
- 1 egg, room temperature
- 1 tsp vanilla extract
- zest from one orange
- 1/2 cup dried cranberries (like this)
- 6 tbsp chocolate chips (I use THIS dairy, soy, and nut free brand)
Instructions
- Preheat oven to 350’F and line a 9×13 baking pan with parchment paper. Set aside.
- Combine almond flour, arrowroot, salt, baking soda, and cinnamon in a medium bowl. Set aside.
- In a large bowl, use a hand mixer to beat together butter/ghee and coconut sugar until smooth. Add eggs, vanilla, and orange zest. Mix until well incorporated.
- Add dry ingredients and mix again until smooth. Fold in dried cranberries and chocolate chips.
- Using a spatula, evenly spread mixture into prepared pan. Bake 22-25 minutes, until golden.
- Remove from oven and allow to cool for 10 minutes before lifting edges of parchment paper to transfer cookie bars to cooling rack. Slice into desired sized bars while still slightly warm.