Flax Cranberry Nut Cookies (gluten free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2/3 c ground golden flax seed 1/2 c Bell Plantation PB2 1/4 c Almond Breeze Almond Milk, Unsweetened Original1 tsp vanilla extract 1/2 tsp baking powder3 Tbsp Splenda No Calorie Sweetener (spoon for spoon)1/4 tsp Zanthan Gum 1/4 c Cranberries, dried, sweetened (craisins) 1/2 tsp No Salt (potassium)
Preheat over to 325.
Mix all dry ingredients together well. Add almond milk and vanilla and mix well. Spay a 12 cup muffin tin with no stick spray and distribute batter to make 12 equal portions. Pad down to flatten with the back of a spoon sprayed with no stick spray. Cook for 20-25 minutes until slightly browned. Take out of oven and cool on a wire rack. Store in an air tight container at room temperature for up to 5 days.
Serving Size: Make 12 cookies
Mix all dry ingredients together well. Add almond milk and vanilla and mix well. Spay a 12 cup muffin tin with no stick spray and distribute batter to make 12 equal portions. Pad down to flatten with the back of a spoon sprayed with no stick spray. Cook for 20-25 minutes until slightly browned. Take out of oven and cool on a wire rack. Store in an air tight container at room temperature for up to 5 days.
Serving Size: Make 12 cookies
Nutritional Info Amount Per Serving
- Calories: 57.3
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 37.3 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 2.7 g
- Protein: 3.1 g
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