RECIPE | Healthier Holiday Fruit & Nut Cookies | CookItHealthier.com

RECIPE | Nut Your Grandma’s Fruit Cake Cookies

Yields1 Serving

I N G R E D I E N T S //
 1 cup Softened Butter
 ¼ cup Monkfruit Sugar (or 1/2 cup regular sugar)
 2 Eggs
 3 cups Chopped Walnuts
 1 cup Dried Cranberries
 1 cup Dried Apples
 1 cup Golden Raisins
 1 ½ cups Almond Flour
 1 tsp Sea salt
 2 tsp Cinnamon
 1 tsp Baking Soda
 ¼ cup Vanilla Unsweetened Almond Milk

D I R E C T I O N S //
1

Pre-heat your oven to 325 and line a baking sheet with parchment paper.

2

Allow the butter to soften to room temperature in your mixing bowl for easier blending. Then add in your coconut sugar and blend together until smooth.

3

Next, you will add in each egg one at a time. Blend each until they are smooth and then add in the next one.

4

Once the eggs have been blended, now you will add in all the nuts and fruit to your bowl or stand mixer on a 2 level. I added in the cranberries, raisins and apples first and the walnuts last so that the walnuts wouldn’t get blended too much while all the ingredients were added.

5

Then you will gently mix together in a separate bowl all the dry ingredients – cinnamon, salt, baking soda and flour. Once these are all mixed together, slowly start adding them into the bowl with the fruit & nut mixture. Add this in gradually. I suggest adding half the dry mix, then half the almond milk, then the other half of the dry mix and the rest of the milk.

6

Once everything is properly combined, you can use an ice cream scoop to get golf-ball sized balls of the dough onto your lined baking sheet.

7

Bake at 325 for 16 to 18 minutes. Check them and then add another 2 minutes if they need a bit longer.

xoxo Ashley

 

Ingredients

I N G R E D I E N T S //
 1 cup Softened Butter
 ¼ cup Monkfruit Sugar (or 1/2 cup regular sugar)
 2 Eggs
 3 cups Chopped Walnuts
 1 cup Dried Cranberries
 1 cup Dried Apples
 1 cup Golden Raisins
 1 ½ cups Almond Flour
 1 tsp Sea salt
 2 tsp Cinnamon
 1 tsp Baking Soda
 ¼ cup Vanilla Unsweetened Almond Milk

Directions

D I R E C T I O N S //
1

Pre-heat your oven to 325 and line a baking sheet with parchment paper.

2

Allow the butter to soften to room temperature in your mixing bowl for easier blending. Then add in your coconut sugar and blend together until smooth.

3

Next, you will add in each egg one at a time. Blend each until they are smooth and then add in the next one.

4

Once the eggs have been blended, now you will add in all the nuts and fruit to your bowl or stand mixer on a 2 level. I added in the cranberries, raisins and apples first and the walnuts last so that the walnuts wouldn’t get blended too much while all the ingredients were added.

5

Then you will gently mix together in a separate bowl all the dry ingredients – cinnamon, salt, baking soda and flour. Once these are all mixed together, slowly start adding them into the bowl with the fruit & nut mixture. Add this in gradually. I suggest adding half the dry mix, then half the almond milk, then the other half of the dry mix and the rest of the milk.

6

Once everything is properly combined, you can use an ice cream scoop to get golf-ball sized balls of the dough onto your lined baking sheet.

7

Bake at 325 for 16 to 18 minutes. Check them and then add another 2 minutes if they need a bit longer.

RECIPE | Nut Your Grandma’s Fruit Cake Cookies
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