Flax Cranberry Nut Cookies (gluten free)
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Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Flax Cranberry Nut Cookies (gluten free) calories by ingredient
Introduction
These tasty little treats are gluten free, low carb, low fat, high fibre and a source of protein. Slightly crisp and chewy on the inside. These tasty little treats are gluten free, low carb, low fat, high fibre and a source of protein. Slightly crisp and chewy on the inside.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 Original
1 tsp vanilla extract
1/2 tsp baking powder
3 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)
Tips
The use of a muffin tin seems a bit strange, but it does help crisp the edges of the cookies nicely.
Directions
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