Cranberries. One of the world's healthiest foodies according to World's Healthiest Foods. While the Vitamin C and fiber are great, what makes cranberries, and we're talking fresh cranberries, super are the phtyonutrients in them. These phytonutrients protect against a lot of things like UTI (Urinary Tract Infections), immune support, cardiovascular benefits, anti-cancer and more. So why not try to get more fresh cranberries into your diet other than just cranberry sauce on the Thanksgiving table. That's what these cranberry coconut cookies, gf (gluten free) at that, help do!
Cranberries are notoriously bitter and tart. That's why we have to doll them up with other ingredients and preparation techniques. It's really hard to eat cranberries like blueberries. Just not palatable. But, I'm sure it's really good for you! For me, one of the easiest ways to use cranberries is to change their composition by either putting them in the food processor or cooking them. For these cranberry coconut cookies, I used the food processor to grind them into a fine mixture. And, without, I think, compromising the nutrient value much, I incorporated them fresh into the cranberry coconut cookie mixture.
When these mounds of goodliness come out of the oven and cool, they have a crunchy crispy texture on the outside. But, once you bit into them, there's this heavenly fluff and softness that's just divine. These cranberry coconut cookies will keep several days, but since you keep them covered, they'll lose their crunchy exterior. Nevertheless, they're soft mounds of cranberry cranberry coconut happiness!
Ingredients
- Preheat oven to 325
- 1 cup fresh cranberries, pulsed in a food processor into a fine mixture
- 1 cup coconut, shredded, sweetened
- 1 cup coconut flour
- 1/8 tsp. sea salt
- 1 tsp. vanilla
- 1 1/4 cups sweetened condensed milk
- 2 Tbl. powdered sugar
Instructions
Notes
Comments
