You’d never know these Lemon Cranberry Cookies were lacking butter. Made with some coconut flour, applesauce and agave, they’re citrusy, so yummy and just the perfect after dinner dessert. Their consistency would also go well with a cup of coffee or tea. I whipped these up along with the Bang Bang Cauliflower, when we had our family friends over for dinner, back from their southern hiatus. Not tart, but also not too sweet, these cookies are perfectly balanced. I might have to add them to my holiday cookie line-up. You can’t have just one.
Ingredients (makes about 28 cookies).
- 1/4 c coconut flour
- 1 c white flour or whole-wheat *
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t finely ground sea salt
- 2 eggs, beaten (or egg white equivalent)
- 1/4 c unsweetened applesauce
- 1/2 c neutral oil
- 1/4 c fresh lemon juice from 1/2 a large lemon
- Freshly grated lemon zest a large lemon
- 1/4 c light agave nectar
- 1/2 t Madagascar vanilla extract
- 1 c reduced sugar dried cranberries/craisins, preferably no sugar added
* NOTE: the original recipe calls for 1 c brown rice flour instead of 1 c white flour to transform the cookies into fully gluten-free.
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- In a medium bowl, combine dry ingredients: coconut flour, white flour, baking soda and powder and salt. Whisk together and set aside.
- Remove a piece of wax paper, about 12 inches by 12 inches. Place your grater on top of the wax paper. CAREFULLY grate the lemon — my knuckles thank me when I don’t rush!
- In a large bowl, beat both eggs. Add applesauce, safflower oil, lemon juice and zest, agave, and vanilla. Whisk together.
- Slowly add in the dry ingredients to the large bowl. Mix well with a fork or wooden spoon. Fold in the craisins.
- Using a teaspoon, spoon batter onto parchment paper into about 1 inch-sized drops.
- Bake for about 10-12 min. or until cookies are slightly golden and firm. Repeat with remaining batter.
- Cool on a wire rack before serving.