Directions

1. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper, set aside.
2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well.
3. Add the wet ingredients into the dry ingredients and blend until there are not traces of flour remaining.
4. Fold in chocolate chips, walnuts and cranberries and mix until blended throughout.
5. Using a medium size stainless steel ice cream scoop drop 8 mounds onto each tray and lightly moisten your fingers with the leftover liquid from the can of coconut milk, and flatten each cookie prior to baking.
6. Bake one tray at a time for 15 minutes. Transfer to a wire cooling rack and completely cool before serving.

Directions

1. Preheat oven to 375 degrees.
2. Add the first 5 ingredients to a large mixing bowl and blend to incorporate raw cocoa and flour.
3. Put the next 6 ingredients into a Vita-Mix or heavy duty blender and blend until flax seeds are well broken down and everything is blended smooth. Let the liquid sit for a couple of minutes while you chop the walnuts.
4. Add the liquid ingredients to the dry mix and blend before adding the chopped nuts.
5. Drop cookie batter onto parchment lined cookie sheets and flatten slightly by dipping your fingertips into a very small amount of additional almond milk (just enough to wet your fingertips).
6. Add additional chopped walnut pieces to decorate flattened cookies before baking, if desired.

Directions

1. Place the first 9 ingredients into a big mixing bowl and smooch it all around to blend it nice and creamy.
2. Add the sliced almonds and blend to disburse.
3. Put the the sugar and raw cocoa into a spice grinder (coffee grinder) and grind to a fine texture.
4. Cover baking sheet with parchment paper.
5. Roll cookies in sugar/cocoa mix and place onto baking sheet. Flatten with the palm of your hand and sprinkle with additional sugar/cocoa mix, adding and moving sliced almonds as you go.

Directions

1. Line cookie tray with parchment paper.
2. Mix all ingredients, with the exception of the organic cane sugar, in a medium size bowl until well blended, paying attention to the mositure content. You want the mix to hold together without being too moist.
3. Shape cookies into balls and roll in cane sugar to coat.
4. Bake at 375 degrees for 15 minutes, then press cookies down to give them the crinkle affect.
5. Bake an additional 15 minutes or until cookies turn light to medium brown.
6. Let cookies cool on the tray for 10 minutes, after removing from oven, then transfer to a serving plate or storage container.

Directions