Grain-Free Cran­berry Orange Break­fast Cook­ies

The term “break­fast cookie” might sound like a dev­il­ishly de­li­cious oxy­moron, but we’re not kid­ding around with these good-for-you jumbo cook­ies. They’re made with pro­tein-rich al­mond flour and pecans and nat­u­rally sweet­ened with maple syrup for an easy,

Clean Eating - - RECIPE INDEX -

2 cups blanched al­mond flour (NOTE: Not al­mond meal.) ¼ cup shred­ded unsweet­ened co­conut

2 tbsp co­conut flour

(TRY: Car­ring­ton Farms Or­ganic Co­conut Flour) 2 tbsp hemp hearts ½ tsp each sea salt, bak­ing soda and ground cin­na­mon 2 large eggs, lightly beaten 1/3 cup co­conut oil or or­ganic un­salted but­ter, soft­ened ¼ cup pure maple syrup or raw honey 1 tsp orange zest 1 tsp pure vanilla ex­tract ½ cup nat­u­rally sweet­ened or unsweet­ened dried cran­ber­ries or cher­ries 1/3 cup raw un­salted pecans, chopped

1. Pre­heat oven to 325°F. Line a large bak­ing sheet with parch­ment pa­per.

2. In a large mix­ing bowl, whisk to­gether al­mond flour, shred­ded co­conut, co­conut flour, hemp hearts, salt, bak­ing soda and cin­na­mon. Add eggs, oil, maple syrup, orange zest and vanilla; with a hand­held elec­tric mixer on medium, mix un­til well com­bined. Re­duce to low speed, add cran­ber­ries and pecans and mix un­til com­bined.

3. Drop by ¼ cup, 1 inch apart, onto pre­pared bak­ing sheet. Bake un­til golden and cen­ters are no longer doughy, about 25 min­utes. Let cool on sheet for 5 min­utes. Trans­fer to a rack to cool com­pletely.

TIP: Re­frig­er­ate cook­ies in an air­tight con­tainer for up to 4 days or freeze for up to 3 months.

PER SERV­ING (1 cookie): Calo­ries: 365, To­tal Fat: 30 g, Sat. Fat: 11 g, Mo­noun­sat­u­rated Fat: 12 g, Polyun­sat­u­rated Fat: 6 g, Carbs: 18 g, Fiber: 6 g, Sug­ars: 7 g, Pro­tein: 9 g, Sodium: 224 mg, Choles­terol: 47 mg


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