Ingredients
1 ¾ cups whole wheat flour
1 tsp. baking powder
1 pinch salt
1 tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground star anise
¼ tsp. ground nutmeg
¾ cup Patience Fruit & Co Classic Dried Cranberries
1 egg
½ cup almond butter
½ cup maple syrup
Cooking time 8-10 minutes Portions 15 cookies
With the holiday season just around the corner, we thought: Why not give our fans a delicious cookie recipe for Santa? No sooner said than done! So you can have fun with your family while cooking tasty and healthy cookies ready to be accompanied with a glass of milk on Christmas Eve.
Ingredients
1 ¾ cups whole wheat flour
1 tsp. baking powder
1 pinch salt
1 tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground star anise
¼ tsp. ground nutmeg
¾ cup Patience Fruit & Co Classic Dried Cranberries
1 egg
½ cup almond butter
½ cup maple syrup
½ cup Patience Fruit & Co Pure Organic Cranberry Juice
Print ShareSteps
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In a bowl, combine the flour, baking powder, salt, spices and dried cranberries. Set aside.
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In another bowl, whisk remaining ingredients together until smooth.
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Pour the wet ingredients over the dry ingredients and stir to form a dough.
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Form small balls and place them on a large baking sheet covered with parchment paper. Flatten the balls gently with the back of a spoon.
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Bake in preheated 350°F oven, on the top rack for 8 to 10 minutes. Let cool.
Recommendations
These cookies can be stored at room temperature for up to 4 days and up to 7 days in the refrigerator. Once cooked, they can be stored in the freezer for up to 1 month, and the uncooked dough can also be frozen for up to 1 month.