White Chocolate Cranberry Quinoa Cookies
Ingredients
-
2
eggs
eggs or flax eggs
-
2
tablespoons
ground flax seeds
-
6
tablespoons
warm water
-
1
cup
blanched almonds
-
1
cup
quinoa flakes
-
¾
teaspoon
baking soda
-
¾
teaspoon
sea salt
-
½
cup
almond butter
-
2
tablespoons
coconut oil
-
¼
cup
applesauce
-
¼
cup
maple syrup or other liquid sweetener
-
¼
cup
coconut palm sugar or other sweetener
-
1
teaspoon
vanilla extract
-
½
cup
white chocolate chips
-
½
cup
dried cranberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- If using flax eggs, combine ground flax seeds with warm water and set aside.
- In a food processor, grind the almonds and quinoa flakes until fine.
- In a large bowl, mix the ground almond-quinoa mixture with baking soda and salt.
- In a separate bowl, beat the eggs or mix the flax egg, then combine with almond butter, coconut oil, applesauce, maple syrup, sugar, and vanilla.
- Mix the wet ingredients into the dry mixture and stir in the chocolate chips and cranberries.
- Drop tablespoon-sized portions of the cookie dough onto the prepared baking sheet.
- Bake for 12 to 15 minutes until lightly golden brown.
- Let the cookies cool on the pan for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
24
Calories
138
Total fat
8g
Total carbohydrates
13g
Total protein
3g
Sodium
120mg
Cholesterol
14mg
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