High in Protein, Free of Gluten and Refined Sugar, these Macadamia Cranberry Cookies not only are delicious but they make for a healthy, guilt free snack!
Put the cashew butter, egg and vanilla in a large mixing bowl and mix on medium speed with a hand mixer until well combined. Add honey and beat on high speed until smooth and creamy, about 3 minutes. If the mixture should separate, add warm water, one teaspoon at a time, until it becomes smooth.
Add the dry ingredients and mix on low speed until the ingredients are well combined and the dough forms into a ball when you squeeze it between your fingers. Again, if the dough is too crumbly, add water a teaspoon at at time and mix well between each addition until your dough reach the correct consistency.
Add the cranberries and macadamia nuts, mix them in with your hands then knead the dough into a ball.
Using a small 1 tablespoon spring-loaded cookie scoop, form into 24 cookies. You can also do this by hand, just roll the dough into roughly 1" balls.
Place the cookies on a 13" x 18" baking sheet that's been lined with parchment paper and flatten them sligthy by pressing on them with the tip of your fingers or the tip of a fork.
Bake the cookies for 8 minutes, and then remove them from the oven and place them on a cooling rack until completely cooled.
Store in a cool dry place in an airtight container, for up to a week.