Cranberry Flax Cookies
- 3 Tablespoons Butter, At Room Temperature
- 4 Tablespoons Coconut Palm Sugar (or Sub The Same Amount Of Light Brown Sugar, Lightly Packed)
- 1 teaspoon Pure Vanilla Extract
- 4 Tablespoons Whole Wheat Flour
- 2 Tablespoons Flaxseed Meal
- 1/4 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 1/4 teaspoons Cinnamon
- 3 Tablespoons Sweetened Dried Cranberries, Chopped
- Preheat oven to 350 F. Line a large baking sheet with parchment paper or a Silpat liner.
- Cream together the butter, sugar, and vanilla in a medium bowl, and then stir in all remaining ingredients. Refrigerate the dough to chill slightly (about 10 minutes). Then use a 1-teaspoon measuring spoon to measure out the dough and roll each into a ball. Arrange the balls on the prepared baking sheet.
- Bake until the cookies are light golden on the bottom, about 12 to 14 minutes. Cool completely on the tray before removing.
butter, coconut palm sugar, vanilla, whole wheat flour, ubc, ubc, ubc, cranberries
Taken from tastykitchen.com/recipes/desserts/cranberry-flax-cookies/ (may not work)