Cranberry Flax Cookies
Prep time: 
Cook time: 
Total time: 
Yield: About 2 dozen one-bite-sized cookies
  • 3 tablespoons butter, at room temperature
  • 4 tablespoons coconut palm sugar (or 4 tablespoons light brown sugar, lightly packed)
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons whole wheat flour
  • 2 tablespoons flaxseed meal
  • 1/16 teaspoon baking soda
  • 1/16 teaspoon salt
  • 1/16 teaspoon cinnamon
  • 3 tablespoons sweetened dried cranberries, chopped
  1. Preheat oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
  2. Cream together the butter, sugar, and vanilla in a medium bowl, and stir in all remaining ingredients.
  3. Refrigerate to chill slightly (about 10 minutes), then use a 1-teaspoon measuring spoon to measure out the dough; roll each into a ball and arrange the balls on the prepared baking sheet.
  4. Bake until the cookies are light golden on the bottom, about 12 to 14 minutes.
  5. Cool completely on the tray before removing.
Recipe by An Edible Mosaicâ„¢ at