Paleo Pumpkin Cranberry Cookies
Print recipe| Serves | 21 |
| Prep time | 5 minutes |
| Cook time | 12 minutes |
| Total time | 17 minutes |
Ingredients
- 1 1/2 cup cassava flour
- 3/4 cups almond flour
- 2 teaspoons baking soda
- 2 1/2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 Large whole egg
- 1/4 cup 'Pumpkin Spice' MuscleEgg egg whites (or replace with 1 whole egg + add 1/2 tsp extra pumpkin spice)
- 1/2 cup canned pumpkin
- 2 tablespoons milk of choice
- 1/2 cup dried no sugar added cranberries
- 1/4 cup sliced raw almonds
Directions
| Step 1 | |
| Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat. | |
| Step 2 | |
| In a large bowl or stand mixer fitted with the paddle attachment, combine all ingredients in the order shown EXCEPT cranberries and almonds. Mix until all ingredients are well incorporated. Stir in cranberries. | |
| Step 3 | |
| Divide and portion out cookies onto the baking sheet. Press down slightly to flatten and sprinkle sliced almonds on top. | |
| Step 4 | |
| Bake for 10-12 minutes until cookies are set and edges are slightly golden brown. | |
Note
NUTRITIONAL INFORMATION (makes 21 cookies): calories- 56, fat- 3 grams, carbs- 7 grams/fiber-1 gram, protein- 2 grams PER COOKIE