Cranberry coconut cookies

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Nutritional Info
  • Servings Per Recipe: 40
  • 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

View full nutritional breakdown of Cranberry coconut cookies calories by ingredient


Introduction

Trying for a low carb/lower sugar cookie to satisfy my sweet tooth. Trying for a low carb/lower sugar cookie to satisfy my sweet tooth.
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 Cranberries
    1 cup Quaker Large Flake Oats
    1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
    1/4 cup Applesauce, unsweetened

Tips

It's imperative that these cookies have cooling time or they will fall apart.


Directions

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.