1 1/2 tablespoons Agave Syrup, Honey for paleo version
For the Cookies:
1/2 cup Coconut Oil, At room temperature, should be the consistency of softened butter
1/4 cup Agave Syrup, Plus 3 tablespoons, honey for paleo version
1 teaspoon Pure Vanilla Extract
1 cup Coconut Flour, Sifted, 88 grams
1/4 teaspoon Salt
2 tablespoons Pistachios, Finely chopped
3 tablespoons Dried Cranberries, Finely Chopped
In a small sauce pan over medium heat, combine the balsamic vinegar and 1 1/2 tablespoon. of agave. Bring the mixture to a boil and cook, stirring occasionally, until it reduces by half and coats the back of the spoon, about 6-7 minutes. Transfer to a small bowl and let cool COMPLETELY. The reduction will thicken A LOT when cooled, so be careful not to boil it too long.
In a large bowl, beat together the coconut oil, agave and vanilla extract using an electric hand mixer until smooth and well mixed. Add in the coconut flour, salt, pistachios and dried cranberries and stir until a very wet dough forms.
Scrape the dough onto a large piece of saran wrap and form into a thin disc. Lightly wrap it and place it into the refrigerator for 30 minutes so that it can chill and harden. The dough will be VERY moist, but this is normal, as it sets up a lot once chilled.
Preheat your oven to 325°F and line a baking sheet with parchment or a silpat.
Once the dough is chilled, roll it into 1 1/2 tablespoon balls and place onto the prepared cookie sheet. Gently press the cookies down so they are about 1/3 inch thick. They don’t spread while baking, so make sure you flatten them.
Bake until the edges are lightly golden brown, about 11-12 minutes. The cookies will feel very soft, but firm up once cooled. Cool COMPLETELY on the pan.
Once cooled, drizzle with the balsamic reduction and DEVOUR.
As the cookies absorb the reduction, it becomes less thick and shiny looking. If you’re serving them to guests, I recommend drizzling the reduction on just before serving. You can make it ahead of time, store it in the refrigerator and heat for just a few seconds to make it easier to drizzle.
Store cookies in an air-tight container in the refrigerator. They will become crunchy, as the coconut oil will harden once chilled. Just let them sit at room temperature for a few minutes before serving, if you like a softer cookie.