Cranberry Blonde Almond Oat Cookies with Maple Glaze GF DF

Name: Cranberry Blonde Almond Oat Cookies with Maple Glaze GF DF
Total time: 720 s
Yield: 14 servings
Cuisine: American
Ingredients: 2 cups Almond Flour; 1 cup gluten free instant oats; 1 tsp xantham gum; 1 tbs cinnamon; 1 cup organic cane sugar; 3/4 cup shortening; 2 large eggs; 1 cup dried cranberries; 1 cup Powdered Sugar; 1/4 cup Maple Syrup

Bayou Creek Farmstead @ShovaMisha1

Oak Harbor, OHIO

These cookies are Gluten Free and Dairy Free. They do contain organic cane sugar and Maple Syrup.

Bayou Creek Farmstead @ShovaMisha1

Oak Harbor, OHIO

These cookies are Gluten Free and Dairy Free. They do contain organic cane sugar and Maple Syrup.

Saved

Ingredients

12 minutes

14 servings

2 cupsAlmond Flour
1 cupgluten free instant oats
1 tspxantham gum
1 tbscinnamon
1 cuporganic cane sugar
3/4 cupshortening
2large eggs
1 cupdried cranberries
Maple Glaze
1 cupPowdered Sugar
1/4 cupMaple Syrup

Saved

Steps

12 minutes

1

Combine dry ingredients in Large Mixing bowl and mix well.
2

Add shortening, and eggs to dry mixture and mix at least 3 minutes.
3

Use tablespoon cookie scoop to scoop dough and arrange on parchment paper with at least and inch and a half between each cookie.
4

While cookies are baking mix glaze. In medium bowl add powdered sugar and pour the maple syrup over it. Mix well until the color is light Carmel. You may add more syrup or sugar to achieve this color. This will harden well for stacking.
5

Heat oven to 375 and bake cookies for 12 minutes or until edges are golden. This will ensure the centers of this round cookies are baked.
6

Cool on parchment paper. When cool dip in glaze and allow to harden.
Store in refrigerator up to 10 days or freeze up to six months.