Fresh - Frozen Cranberry Cookies

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 109.5
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 14.2 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.5 g

View full nutritional breakdown of Fresh - Frozen Cranberry Cookies calories by ingredient


Introduction

Gluten free oats, brown rice flour, cornmeal and flaxseed star in this sweet-tart cookie packed with chopped fresh (or frozen) cranberries! Virgin coconut oil adds a hint of extra flavour too - you'll never miss the dairy, eggs or gluten! Gluten free oats, brown rice flour, cornmeal and flaxseed star in this sweet-tart cookie packed with chopped fresh (or frozen) cranberries! Virgin coconut oil adds a hint of extra flavour too - you'll never miss the dairy, eggs or gluten!
Number of Servings: 28

Ingredients

    ½ cup coconut oil
    ¾ cup sugar
    1 tsp orange extract
    ¼ cup orange juice
    ¼ cup warm water
    ¼ cup ground flaxseed
    ¾ cup brown rice flour
    ¼ cup corn flour
    ½ cup GF all purpose flour
    ½ tsp guar gum
    1 cup GF rolled oats
    ½ cup cornmeal
    1 tsp baking powder
    1 tsp baking soda
    1 ½ cups fresh (or frozen) cranberries, chopped

Directions

Preheat oven to 350°F.
Cream the coconut oil and sugar together.
Add the orange extract. orange juice, water and flax, mixing well.
Slowly mix the dry ingredients into the butter mixture.
Fold the cranberries into the dough.
Roll the dough into walnut-sized balls and place on a lined cookie sheet.
Bake for 20 to 25 minutes at 350°F, until golden brown.

Serving Size: Makes 28 large cookies

Number of Servings: 28

Recipe submitted by SparkPeople user JO_JO_BA.