Cranberry-Pineapple Drop Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 72
Ingredients
½ cup salted butter, softened½ cup shortening1 cup sugar12 packets Truvia¾ cup plain non-fat Greek yoghurt or low fat (not fat free) sour cream½ tsp lemon extract1 tbsp vanilla8 oz silken tofu, pureed16 oz crushed pineapple, well drained2 ½ cups flour2 cups whole wheat flour½ cup coconut flour½ tsp ground ginger½ tsp salt1 tsp baking powder 1 tsp baking soda2 cups sweetened dried cranberries1 cup diced dried pineapplecoarse sugar, for topping
In a large bowl, cream butter, shortening and sugar until they’re light and fluffy.
Add the sour cream, extracts and pureed tofu, beating well.
Stir in the drained, crushed pineapple.
Gradually blend in the flours, ginger, salt, baking powder and baking soda.
Fold in the cranberries and pineapple.
Wrap in plastic and refrigerate at least overnight (up to 1 week)
Preheat the oven to 350F and line a cookie sheet with Silpat.
Scoop balls of dough onto the sheet, sprinkle with coarse sugar and flatten slightly with damp fingertips.
Bake 25-26 minutes, until golden and firm (these are cakey).
Cool ten minutes on the cookie sheet before moving to a wire rack.
Serving Size: Makes about 6 dozen
Number of Servings: 72
Recipe submitted by SparkPeople user JO_JO_BA.
Add the sour cream, extracts and pureed tofu, beating well.
Stir in the drained, crushed pineapple.
Gradually blend in the flours, ginger, salt, baking powder and baking soda.
Fold in the cranberries and pineapple.
Wrap in plastic and refrigerate at least overnight (up to 1 week)
Preheat the oven to 350F and line a cookie sheet with Silpat.
Scoop balls of dough onto the sheet, sprinkle with coarse sugar and flatten slightly with damp fingertips.
Bake 25-26 minutes, until golden and firm (these are cakey).
Cool ten minutes on the cookie sheet before moving to a wire rack.
Serving Size: Makes about 6 dozen
Number of Servings: 72
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 89.1
- Total Fat: 3.0 g
- Cholesterol: 3.5 mg
- Sodium: 13.9 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.2 g
- Protein: 1.6 g
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