Coconut Flour Cranberry Orange Cookies

• Produce

  • 1/4 cup Cranberries, unsweetened dried
  • 1 1/2 tsp Orange, dried zest

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Coconut flour

• Nuts & Seeds

  • 1/2 cup Macadamia nuts

• Dairy

  • 3/4 cup Butter

• Other

  • 3/4 cup Swerve

Found on lowcarbyum.com

Description

Directions

• In large mixing bowl, beat together sweetener, butter, and eggs until well combined.
• Add coconut flour, baking powder, and baking soda. Beat on low or with spoon until well
• blended.
• Stir in cranberries, nuts, and orange zest.
• Shape into round mounds with cookie scoop or hands. Place at least one inch apart on
• parchment or silicone lined cookie sheet. Press each mound down slightly with fingers or
• bottom of glass to flatten.
• Bake at 350°F for 8-10 minutes or until edges have started to brown. Cool for a few minutes,
• then transfer to cooling rack. Will keep for a week in the refrigerator. Can be frozen for
• longer storage.

Nutrition