Cranberries and Christmas pretty much go hand in hand. At this time of year they pop up in everything!
But put the traditional element aside, they’re actually pretty good for you. Those tart little berries have a very high vitamin C content, as well as high antioxidant and vitamin E levels – all essential for healthy cell function. Cranberries have also been proven to fight the bacteria in your gut responsible for causing urinary tract infections and stomach ulcers thanks to their phytonutrient content.
Note: As Cranberries are tart, they’re often dried with a lot of sugar to sweeten them – you may want to check the back of the packet to make sure you’re not getting half a packet of sugar along with your dried berries!
Makes: 9 Cookies
Macros*: Calories 76 kcal, Protein 5.7g, Carbs 5.1g, Fat 3.6g
- 45g dried cranberries
- 20g ground almonds
- 60g cinnamon whey
- 2 tbsp natvia
- 1/4 tsp cinnamon
- pinch nutmeg
- 1/2 tsp bicarbonate of soda
- 1 tbsp coconut oil, melted
- 25-30ml almond milk
- Preheat the oven to 160°C and place a baking sheet inside to heat up.
- In a food processor, add the cranberries. Blitz until chopped. Add the almonds. Blitz until the cranberries are finely chopped.
- Add the whey, truvia and spices and blitz to combine.
- Mix the bicarbonate of soda in the melted coconut oil. Add to the food processor and blitz.
- Add the almond milk gradually until you reach a ‘gravel’ consistency that sticks together when pinched. You may not need all of the milk.
- Divide and roll into 9 balls. Flatten into a cookie shape and place on a piece of greaseproof paper. Place in the oven on the pre-heated baking sheet and bake for 13-15 minutes.
*Note: Macros are given per christmas protein cookie assuming 9 cookies in total.