Cranberry Cookies
Ingredients
The dough
-
2
tablespoons
ground flaxseed
-
6
tablespoons
warm water
-
1¼
cups
all-purpose flour
-
1
cup
almond flour
-
1
teaspoon
baking soda
-
½
teaspoon
cinnamon
-
1
teaspoon
sea salt
-
⅓
cup
soft coconut oil
-
½
cup
cane sugar
-
½
cup
brown sugar
-
1
tablespoon
almond milk
-
1
teaspoon
vanilla extract
The mix-ins
-
⅓
cup
chocolate chips
-
⅓
cup
chopped pistachios
-
⅓
cup
dried cranberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine the flaxseed and warm water in a mixing bowl and set aside to thicken.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking soda, cinnamon, and sea salt.
- Add the coconut oil, cane sugar, brown sugar, almond milk, and vanilla to the flaxseed mixture and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low and scraping down the sides as needed.
- Once a cohesive dough forms, fold in the chocolate chips, pistachios, and dried cranberries.
- Use a cookie scoop to place dough onto the prepared baking sheet.
- Bake for 12-13 minutes until lightly golden brown. Let cool on the baking sheet for 20 minutes before transferring to wire racks.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
2g
Sodium
150mg
Cholesterol
0mg
You might also like