CRANBERRY PECAN COOKIES
Studded with tart cranberries and crunchy pecans, these are the perfect little cookies.
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Vegetable cooking spray
4 tablespoons butter, softened
3/4 cup Whey Low Granular
2 tablespoons milk
1 tablespoon orange juice
2 teaspoons freshly grated orange peel
1 egg white
1 cup flour
1/4 cup almond flour/meal
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup finely chopped pecans
1 cup fresh or frozen cranberries, coarsely chopped
Preheat oven to 350 degrees. Lightly grease a cookie sheet with vegetable cooking spray or fit with parchment paper.
In a small bowl combine flour, almond flour, salt, baking powder, and baking soda. Set aside.
In a large bowl cream together butter and sugar sub until light. Beat in milk, orange juice, orange peel, and egg white. Stir in dry ingredients. Batter will be stiff. Stir in pecans and cranberries.
Drop by tablespoonfuls onto prepared cookie sheet 2 inches apart. Bake for 15-18 minutes or until golden. Allow to cool on baking sheet for one minute before removing to wire rack to cool completely. Makes about 20 cookies.
Per Serving: Calories 78; Protein 1 g; Fat 5 g; Carbs 5 g; Sugar 1 g; Sodium 18 mg
They look delicious. I love cranberries. I just have more dried than fresh or frozen right now.
I’ve made these 2 times in the past (over a year ago). But, I always made substitutes with soy flour, mixtures of sugar replacers, etc. This time, I followed the recipe to a T and they came out so nice. I liked them before, but these are just delicious.
So glad you love them, Mel! I’ve been stuck on a chocolate chip, or molasses cookie craze so these have gotten pushed aside!