Cranberry Cookies
Here’s a great, healthy treat for lunch boxes or after school. It uses a combination of xylitol, applesauce and apple juice concentrate to provide all the sweetness this cookie needs! And cranberries add a surprising flavour boost! Xylitol, a naturally occurring carbohydrate, looks and tastes like sugar and is available at Herbs on the Hill or at your local health food store You’ve got to give these treats a try!
Ingredients
- 1/4 cup butter, softened
- 1 tablespoon xylitol
- 2 eggs
- 1/2 cup applesauce (try making your own – it’s easy and a great way to use up any old, soft apples. Just peel, core, dice and simmer apples in enough water to just cover the fruit. When they are mushy, whiz them in a blender until smooth or you can use a good old-fashioned wooden spoon to beat them)
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened apple juice concentrate
- 1 cup flour (choose which ever grain you prefer)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
- 1/3 cup dried cranberries
Method
Preheat oven to 180°C. Grease cookie sheets. In a large bowl, cream together the butter, xylitol and egg whites until smooth. Stir in the applesauce, apple juice concentrate and vanilla. Combine the flour, baking soda, cinnamon and salt; stir into the applesauce mixture. Mix in the oats and chopped cranberries. Drop rounded spoonfuls onto the prepared cookie sheets.
Bake for 15 to 17 minutes in the preheated oven, until cookies are firm to the touch and lightly browned. Cool 1 minute on the cookie sheets before removing to wire racks to cool completely. Store in an airtight container.
