Gluten-free Cranberry Cookies |
Author: Annelina Waller
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
- 1 cup (100 g) oat flour (blend 100 g of oats to flour)
- ½ cup (80 g) rice flour (buckwheat works too)
- ½ cup (120 g) almond butter or any nut butter (tahin works too)
- ½ cup (90 g) date sugar
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 10 minutes)
- ½ cup (40 g) cranberries
- ½ tsp natron
- pinch of vanilla and salt
- Coconut Glazing Drizzle:
- 6 tbsp coconut mousse*
- 6 tbsp lemon juice
- Optional: Xylit if you like it sweet
- In a large mixing bowl mix the flour, date sugar, salt, nut butter, flax egg, vanilla and baking soda. Knead to a dough. The dough may be slightly crumbly. If it is too crumbly, add 1-2 tablespoons of plant-milk or water. Knead in the Cranberries. Form the dough into a roll on a dusted work surface. Cut into 20 equal slices. Form the slices into cookies.
- In the meantime, preheat the oven to 180 degrees.
- Bake for 12 minutes until the edges are golden yellow. Take them out of the oven and let them cool for 5 minutes.
- Glaze:
- Heat the coconut in a water bath or directly in a pot. Add lemon juice and sweetener if necessary. Stir and sprinkle over the cookies. The glaze hardens as soon as it cools.
Recipe by Annelina Waller at https://annelinawaller.com/healthy-and-gluten-free-cranberry-cookies/
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