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Cranberry Orange Cookies
cup ghee or grass fed butter (swap with beef tallow for AIP)
cup palm shortening
cup xylitol (omit for AIP and replace with an addtional 1/4 cup coconut sugar)
cup coconut sugar
cup unsweetened applesauce
tsp orange zest
Tbsp orange juice
cup coconut flour
cup arrowroot starch
Tbsp. grass fed gelatin
tsp baking soda
tsp cream of tartar
tsp pure vanilla extract
cup dried cranberries or cherries
Preheat oven to 375 degrees.
In a large bowl, combine ghee/tallow, shortening, xylitol (or additional coconut sugar), coconut sugar, orange juice and zest with a high hand mixer.
In a second bowl, combine the coconut flour, arrowroot starch, gelatin, baking soda, cream of tartar, and vanilla.
Slowly add the flour mixture to the wet ingredients until well combined. With a spatula, stir in the dried cranberries or cherries.
Form into 16 cookies, and place on a parchment lined cookie sheet. Press down lightly on each cookie to flatten slightly.
Bake for 10-12 minutes, and let cook on a wire cooling rack.