Instructions

1. Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
2. In a medium bowl flour, baking soda and salt; set aside.
3. In large bowl use electric mixer on low-medium speed to cashew butter, softened coconut oil and sugar for about 1-2 minutes until light and fluffy. Add in vanilla, orange extract and egg and mix on slow until combined. Slowly start to incorporate bowl of dry ingredients, add in almondmilk 1 TBS at a time to help dough come together.
4. Fold in dried cranberries and one tablespoon of orange zest. Dough will be thick and soft.
5. Use small cookie scoop to scoop a heaping ball of dough and place on prepared cookie sheets, leaving about 2-3 inches of room between. You can also use a rounded tablespoon to scoop and roll into ball. Gently flatten cookies a little bit with palm of hand – they don’t spread much.
6. Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
7. While the cookies are cooling, make the glaze: mix together powdered sugar with Almond Breeze Vanilla almondmilk. If mixture is too thick for your liking, add a tiny bit of almondmilk at a time. If mixture is too thin, add more powdered sugar. Drizzle cooled cookies with powdered sugar and top with more orange zest. Allow glazed cookies to set before storing.
8. Cookies will stay fresh up to one week at room temperature stored in container with lid.