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Cranberry Orange Cookies

Preparation 0:10 2017-10-19T00:10:00+00:00
Cook Time 0:12 2017-10-19T00:12:00+00:00
Total Time 0:22 2017-10-19T00:22:00+00:00
Serves 16     adjust servings

Ingredients

  • 1/4 cup ghee or grass fed butter (swap with beef tallow for AIP)
  • 1/2 cup palm shortening
  • 1/4 cup xylitol (omit for AIP and replace with an addtional 1/4 cup coconut sugar)
  • 1/4 cup coconut sugar
  • 1/4 cup unsweetened applesauce
  • 1 1/2 tsp orange zest
  • 1 1/2 Tbsp orange juice
  • 3/4 cup coconut flour
  • 3/4 cup arrowroot starch
  • 1 1/2 Tbsp. grass fed gelatin
  • 1 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1 1/2 tsp pure vanilla extract
  • 1/4 cup dried cranberries or cherries

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine ghee/tallow, shortening, xylitol (or additional coconut sugar), coconut sugar, orange juice and zest with a high hand mixer.
  3. In a second bowl, combine the coconut flour, arrowroot starch, gelatin, baking soda, cream of tartar, and vanilla.
  4. Slowly add the flour mixture to the wet ingredients until well combined. With a spatula, stir in the dried cranberries or cherries.
  5. Form into 16 cookies, and place on a parchment lined cookie sheet. Press down lightly on each cookie to flatten slightly.
  6. Bake for 10-12 minutes, and let cook on a wire cooling rack.