Cranberry-Pineapple Drop Cookies
Nutritional Info
- Servings Per Recipe: 72
- 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
View full nutritional breakdown of Cranberry-Pineapple Drop Cookies calories by ingredient
Introduction
Adapted from Joanne Fluke’s Lake Eden Cook Book, I used dried pineapple in these soft, biscuit-like cookies along with the crushed, Truvia for half the sugar, silken tofu for the eggs and both coconut and whole wheat flours for a rich nutty taste. Adapted from Joanne Fluke’s Lake Eden Cook Book, I used dried pineapple in these soft, biscuit-like cookies along with the crushed, Truvia for half the sugar, silken tofu for the eggs and both coconut and whole wheat flours for a rich nutty taste.Number of Servings: 72
Ingredients
-
½ cup salted butter, softened
½ cup shortening
1 cup sugar
12 packets Truvia
¾ cup plain non-fat Greek yoghurt or low fat (not fat free) sour cream
½ tsp lemon extract
1 tbsp vanilla
8 oz silken tofu, pureed
16 oz crushed pineapple, well drained
2 ½ cups flour
2 cups whole wheat flour
½ cup coconut flour
½ tsp ground ginger
½ tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups sweetened dried cranberries
1 cup diced dried pineapple
coarse sugar, for topping
Directions
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.