Cranberry coconut cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
1/2 cup Anthony's Coconut Flour 1/2 cup Kirkland almond flour blanched 1/2 cup, unpacked Brown Sugar 1/4 cup Lakanto 3/4 tsp Baking Soda 1.4 tsp Morton Iodized Salt 1 tsp Coconut Extract 1/4 cup Egg White (Naturegg Simply Egg Whites)) 1/4 cup Milk, nonfat (skim milk) 1/2 cup unsweetened dessicated coconut 3/4 cup Ocean Spray, Craisins Sweetened Dried Cranberries1 cup Quaker Large Flake Oats 1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 1/4 cup Applesauce, unsweetened
Combine flours, baking soda, and salt in a small bowl and set aside.
Cream together coconut oil, brown sugar, and Lakanto (or other monk fruit blend) at medium speed of a mixer. Add egg whites, coconut extract, and applesauce. Beat well.
Add dry mixture to wet in batches. Fold in oats, coconut, and cranberries.
Bake in a preheated 350 degree oven for 9 minutes or until golden.
Let cookies rest 15 minutes on the pan to firm up, otherwise they will fall apart if you try to eat them right away.
Store in an airtight container for up to a week.
Serving Size: 1 cookie
Number of Servings: 40
Recipe submitted by SparkPeople user MMEMCG.
Cream together coconut oil, brown sugar, and Lakanto (or other monk fruit blend) at medium speed of a mixer. Add egg whites, coconut extract, and applesauce. Beat well.
Add dry mixture to wet in batches. Fold in oats, coconut, and cranberries.
Bake in a preheated 350 degree oven for 9 minutes or until golden.
Let cookies rest 15 minutes on the pan to firm up, otherwise they will fall apart if you try to eat them right away.
Store in an airtight container for up to a week.
Serving Size: 1 cookie
Number of Servings: 40
Recipe submitted by SparkPeople user MMEMCG.
Nutritional Info Amount Per Serving
- Calories: 54.3
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 43.6 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.4 g
- Protein: 1.2 g
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