Snack

Cranberry coconut cookies is for Snack.

Cranberry coconut cookies takes 5 minutes to prepare.

Cranberry coconut cookies takes 9 minutes to cook.

Cranberry coconut cookies makes 40 servings.

The ingredients for Cranberry coconut cookies are:

1/2 cup Anthony's Coconut Flour
1/2 cup Kirkland almond flour blanched
1/2 cup, unpacked Brown Sugar
1/4 cup Lakanto
3/4 tsp Baking Soda
1.4 tsp Morton Iodized Salt
1 tsp Coconut Extract
1/4 cup Egg White (Naturegg Simply Egg Whites))
1/4 cup Milk, nonfat (skim milk)
1/2 cup unsweetened dessicated coconut
3/4 cup Ocean Spray, Craisins Sweetened Dried Cranberries
1 cup Quaker Large Flake Oats
1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
1/4 cup Applesauce, unsweetened

Here is how you make Cranberry coconut cookies:

Combine flours, baking soda, and salt in a small bowl and set aside. Cream together coconut oil, brown sugar, and Lakanto (or other monk fruit blend) at medium speed of a mixer. Add egg whites, coconut extract, and applesauce. Beat well. Add dry mixture to wet in batches. Fold in oats, coconut, and cranberries. Bake in a preheated 350 degree oven for 9 minutes or until golden. Let cookies rest 15 minutes on the pan to firm up, otherwise they will fall apart if you try to eat them right away. Store in an airtight container for up to a week. Serving Size: 1 cookieNumber of Servings: 40Recipe submitted by SparkPeople user MMEMCG.

The nutritional information for Cranberry coconut cookies is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 54.3

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 43.6 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 1.4 g
• Protein: 1.2 g

The dietary needs meet for Cranberry coconut cookies is Low Carb