Cranberry Raspberry Cookies
25 April 2019 08:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mific posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeHere are the best cookies I've made so far that are relatively low carb, and GF. They're also egg and dairy-free. They're pretty yummy!
Ingredients
0.5 cup almond meal
0.5 cup coconut flour
0.5 cup golden flax flour
1 cup erythritol (or 3/4 cup sugar - they might brown sooner with sugar)
3 Tbsp psyllium powder (or plain metamucil)
2 tsp baking powder
0.5 tsp salt
1 cup coconut oil (or butter) (warmed a little so it's soft and mixes in)
0.3 cup dried cranberries (I find they clump so I separate them by hand)
0.3 cup dried raspberries (the ones I get are freeze-dried, kind of brittle - mixing in breaks them up)
a little water to mix well, into a stiff, slightly crumbly dough
Recipe
Use a baking tray covered with parchment paper to bake. Press together lumps of dough about the volume of a golf ball with hands until smooth, then put on baking tray and press down with fingers or fork until about 1/3 of an inch thick. Bake in a medium hot oven for about 20 min, depending on your oven (check after 20 min). I use a mini-oven so it's hard for me to give exact temps and time compared to larger ovens.
Makes about 18 cookies. They'll likely spread out a bit and need cutting up once cooler. They'll be soft initially, but will crisp up on cooling.
Stats: (for 18 cookies) each cookie = 171 cal, 6g carbs, 15g fat, 2g protein
Ingredients
0.5 cup almond meal
0.5 cup coconut flour
0.5 cup golden flax flour
1 cup erythritol (or 3/4 cup sugar - they might brown sooner with sugar)
3 Tbsp psyllium powder (or plain metamucil)
2 tsp baking powder
0.5 tsp salt
1 cup coconut oil (or butter) (warmed a little so it's soft and mixes in)
0.3 cup dried cranberries (I find they clump so I separate them by hand)
0.3 cup dried raspberries (the ones I get are freeze-dried, kind of brittle - mixing in breaks them up)
a little water to mix well, into a stiff, slightly crumbly dough
Recipe
Use a baking tray covered with parchment paper to bake. Press together lumps of dough about the volume of a golf ball with hands until smooth, then put on baking tray and press down with fingers or fork until about 1/3 of an inch thick. Bake in a medium hot oven for about 20 min, depending on your oven (check after 20 min). I use a mini-oven so it's hard for me to give exact temps and time compared to larger ovens.
Makes about 18 cookies. They'll likely spread out a bit and need cutting up once cooler. They'll be soft initially, but will crisp up on cooling.
Stats: (for 18 cookies) each cookie = 171 cal, 6g carbs, 15g fat, 2g protein