Preheat oven to 350F convect bake.
1 cup almond flour
1 cup quinoa flour
2/3 cup arrowroot flour
1/3 cup coconut flour
2 TBSP baking powder
1/8th tsp salt
1 ½ tsp xanthum gum
1 cup coconut oil
1 cup frozen raspberries
1 cup dried cranberries
2 cups almond milk
Two cookie sheets, lined with parchment paper
Drop 1/4c of mixture in small clumps spaced evenly on the tray.
Bake for 25-30 min at 350F convect bake
Best eaten while the outside is still crispy and inside hot.
May be refrigerated or frozen, reheat in oven to obtain the crisp outer texture.