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Cranberry Flax Cookies
Submitted by Faith (An Edible Mosaic) on January 5, 2013 in Cookies, Desserts
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 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
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¼ teaspoons Cinnamon
- 3 Tablespoons Sweetened Dried Cranberries, Chopped
Preparation Instructions
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.
