Dairy free
Gluten free
Soy free
Grain free
What You'll Need
For the Cookies
- 2 cups almond flour
- ⅔ cup powdered sugar alternative
- ½ cup Culcherd Cinnamon Swirl Butter, softened
- ½ package Culcherd Original Cheese
- ⅓ cup pecans or walnuts, finely chopped
- 1 flax egg (1 tbsp ground flax, 3 tbsp water)
- 1 tbsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
For the Cranberry Chia Compote
- 1 cup fresh cranberries
- 2 tbsp maple syrup
- 1 tbsp chia seeds
- 2 tbsp water
How To
For the Cookies
- Preheat the oven to 375°F.
- In a medium bowl, combine flax egg, butter, almond flour, salt, baking powder, powdered sugar alternative and vanilla. Mix until dough is formed.
For the Compote
- In a small saucepan, combine cranberries, maple syrup, chia seeds and water and cook over medium-high heat.
- Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens. About 15-20 minutes.
For Assembly
- Portion 1 ½ tablespoons of dough and roll into balls. Coat dough balls with chopped nuts, making sure to coat the entire ball.
- Place on a parchment lined baking sheet and bake for 8 minutes.
- Remove from the oven and press a small dent into the centre of each cookie.
- Place 1 teaspoon of cheese into each dent and top with 1 teaspoon of cranberry compote. Bake for an additional 10 minutes.
- Place cookies on a cooling rack for 30 minutes.
- The cookies will be super fragile until fully cooled.
