Cranberry Ginger Cookies
- Number of Servings: 24
Ingredients
Ingredients:2 1/2 Cups Almond Flour1/2 Cup Almond Butter1/2 Cup Unsweetened Shredded Coconut1/2 Cup Dried Cranberries1/2 Cup Honey1/4 Cup Melted Coconut Oil from Tropical Traditions1 Egg1 Tbsp Ground Ginger1/2 Tsp Sea Salt1/2 Tsp Baking Soda
Process:
Preheat oven to 350 Degrees
Combine all the ingredients above except for cranberries in a mixing bowl and mix well with your hand mixer
Fold in your dried cranberries and ensure an even distribution by hand
Using your cookie scoop, place scoops of cookies on a parchment lined baking sheet leaving room between the cookies because they will slightly expand
Using the back of a spoon or your hand, slightly flatten the cookies
Bake in the oven for 10-15 minutes or until done but ensure you continually check it so you don't burn them, some peoples ovens will be hotter than others
Remove from the oven, place on a cooling rack or plate
Enjoy
Serving Size: makes 24 small cookies
Number of Servings: 24
Recipe submitted by SparkPeople user COCOINAUSTIN.
Preheat oven to 350 Degrees
Combine all the ingredients above except for cranberries in a mixing bowl and mix well with your hand mixer
Fold in your dried cranberries and ensure an even distribution by hand
Using your cookie scoop, place scoops of cookies on a parchment lined baking sheet leaving room between the cookies because they will slightly expand
Using the back of a spoon or your hand, slightly flatten the cookies
Bake in the oven for 10-15 minutes or until done but ensure you continually check it so you don't burn them, some peoples ovens will be hotter than others
Remove from the oven, place on a cooling rack or plate
Enjoy
Serving Size: makes 24 small cookies
Number of Servings: 24
Recipe submitted by SparkPeople user COCOINAUSTIN.
Nutritional Info Amount Per Serving
- Calories: 144.1
- Total Fat: 11.0 g
- Cholesterol: 8.0 mg
- Sodium: 54.8 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.0 g
- Protein: 3.6 g