Fresh Cranberry Cookies
These are soft cookies, more like a muffin top, and full of lovely zest and zing from fresh cranberries and orange. A perfect holiday cookie to have on hand for a healthier indulgence, so you can skip the super-sugary butter-filled ones floating around offices and parties.
Servings: 12 cookies
Ingredients
- 3 Tbsp coconut oil, or vegan margarine, softened
- 1/2 cup unrefined sugar
- 1/2 orange, zest and juice
- 1/2 tsp vanilla extract, optional
- 1 cup whole grain flour, use spelt or white whole wheat
- 1 tsp baking soda
- pinch sea salt
- 1/2 cup cranberries, fresh or frozen
Instructions
- Preheat the oven to 350 degrees F. Grease or line a cookie sheet.
- In a large bowl, mix together the coconut oil, sugar, the orange zest and juice, and vanilla. Stir until thoroughly combined.
- Add the flour, baking soda, and salt. Stir it in, until just combined. Chop the cranberries into small pieces, then fold them into the cookie batter.
- Scoop a spoonful of cookie batter onto the cookie sheet, spaced at least an inch apart. Press down, and then put in the oven for 10-12 minutes, or until slightly browned on the edges. Let them cool for 5-10 minutes before diving in.
Nutrition
Calories: 102kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 105mg | Potassium: 54mg | Fiber: 2g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 5.8mg | Calcium: 10mg | Iron: 0.4mg
