Fresh - Frozen Cranberry Cookies
From jo_jo_ba 10 years ago
- 1 hour to make
- Serves 28
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!
Ingredients
- ½ cup coconut oil shopping list
- ¾ cup coconut sugar (or light brown sugar) shopping list
- 1 tsp orange extract shopping list
- ¼ cup orange juice shopping list
- ¼ cup warm water shopping list
- ¼ cup ground flaxseed shopping list
- ¾ cup brown rice flour shopping list
- ¼ cup corn flour shopping list
- ½ cup gluten free all-purpose flour shopping list
- ½ tsp guar gum shopping list
- 1 cup gluten free rolled oats shopping list
- ½ cup corn grits (or polenta) shopping list
- 1 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- 1 ½ cups fresh (or frozen, unthawed) cranberries, chopped shopping list
How to make it
- Preheat oven to 350°F.
- Cream the coconut oil and coconut 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.
People Who Like This Dish 3
- DoraSoSweet Richmond, Va
- kristopher San Francisco, CA
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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