16 Dec Orange Cranberry Cookies
Rate this recipe!
| Prep Time | 12 minutes |
| Cook Time | 14 - 16 minutes |
| Servings |
cookies
|
Ingredients
- 1/4 cup candied orange peel
- 2/3 cup sorghum flour
- 1/3 cup teff flour
- 2 Tbsp arrowroot starch
- 1 tsp vanilla powder
- 1/2 tsp baking soda
- 3/8 tsp Himalayan salt
- 1 Tbsp Bob's Red Mill Egg Replacer
- 2 Tbsp water
- 1/2 cup ghee
- 1/3 cup white sugar
- 1/4 cup brown sugar
- 3 Tbsp cranberry sauce (link below)
Ingredients
|
Rate this recipe!
|
Instructions
- Dice the orange peel. Set aside.
- Preheat the oven to 375°F. Line one large baking sheet with parchment paper.
- In a small mixing bowl, combine the sorghum flour, teff flour, arrowroot powder, vanilla, baking soda, and salt. Stir until the ingredients are well blended together.
- In a small bowl, combine the egg replacer and water. Stir until there are no clumps. Set aside.
- In a medium mixing bowl, cream together the ghee and sugars. Beat for 1 minute.
- Stir the egg replacer into the sugar mixture. Beat for 30 seconds.
- Add the flour mixture to the sugar mixture. Stir until the flour is mostly moistened.
- Add the orange peel and cranberry sauce to the dough. Stir until evenly incorporated. The dough will be moist.
- By hand, roll pieces of dough into evenly sized balls, approximately 1 ½ inches across, and place on the baking sheet. Leave space between the cookies because they will spread out as they bake.
- Bake for 14 – 16 minutes, rotating the baking sheet half way through. The cookies will be soft.
- Let the cookies cool on the baking sheet for 5 minutes. Then, transfer to a cooling rack to cool completely.
- Store in an air tight container.
Recipe Notes
Notes:
An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients. Dried cranberries could be used in place of cranberry sauce.