These cookies are by far a favorite for everyone. And with Meyer’s lemons in Season this recipe reveals how kitchen alchemy can transform basic ingredients like almond flour, cranberry and lemon into culinary jewels. Temple Taste’s most popular International Persian Masala with Cardamom and Rose highlights the lemon and zest adding depth and an extraordinary explosion of flavors. Not the fanciest cookies to look at, but easy to make and by far one of the best tasting healthy temptations around. Perfect for a luncheon, tea gathering or anytime treat.
Luscious Cranberry Lemon Jewells
Season: Spring and All Season’s
Category: Healthy Snacks and Desserts
Features: Temple Taste Persian Masala
Comments: High Protein, Low Sugar, Vegan Outrageously Yummy
2 T. chia seeds (soaked)
½ c. purified water
2 c. almond flour
½ c. coconut flakes (fine)
½ c. cranberries fruit sweetened (chopped)
¼ c. purified water
¼ c. coconut sugar or golden monk fruit (sugar free)
¼ c. coconut oil
2 T. Meyer’s lemon juice (juice of 1 lemon)
1 T. Meyer’s lemon zest
2 t. vanilla extract
1 t. Temple Taste Persian Masala
½ t. baking soda
½ t. baking powder
¼ t. real salt:
Optional: Garnish before baking with1/4 cup coconut flakes
Variation: For a more decadent version use 2 T. virgin coconut oil and Add 2 T. unsalted butter or add a 1 T. maple syrup.
Note: Use a regular lemon if Meyer’s Lemons are not available and reduce amount to 2 T.lemon juice, 2 t. lemon zest
Step 1 Place 2 Tablespoons chia seeds in small bowl or jar with 1/4 c. purified water. Stir them into the water and soak for a few hours or overnight.
Step 2 Pre-heat the oven at 350. Place the bowl of soaked chia seeds, 1/4 c. purified water, 1/4 cup coconut oil, 1/4 cup sugar or golden monk fruit, 1 generous Tablespoon of grated Meyer’s lemon peel, 2-3 Tablespoons of Meyer’s lemon juiced and 1 teaspoon of vanilla in a blender or bullet blender.
Whirl together enough to grind the seeds and mix the ingredients into a slushy liquid. Then measure in 1 teaspoon Temple Taste Persian Masala, 1/2 teaspoon baking soda and baking powder, 1/4 teaspoon real salt.
Pour the liquid ingredients into a bowl using a small spatula to clean out the blender and measuring 2 cups almond flour, 1/2 c. cranberries chopped, 1/4 cup coconut flakes. Mix all of the ingredients together with a large spoon to create a dense mass of cookie dough.
Step 3 Grease cookie sheet with coconut oil or use parchment paper. If you have a Tablespoon cookie or melon ball scooper use that to form perfectly rounded cookies. Or using a round tablespoon scoop out a spoon full of dough and flatten it into the spoon and use your fore finger to elegantly scoop it out and place on the sheet. The cookies shape will look like a round disc. If dough is not sticking together use your hands to squeeze and form round cookie shape or place in the refrigerator for 10-15 minutes to firm up the dough before scooping onto cookie sheet. Top with Coconut Flakes.
Step 4 Bake 15-18 minutes or until golden brown. Cookies are soft and round when removing from oven but will firm after cooking. Do not expect them to flatten out or firm. Let cool 15 minutes so the cookies can firm up before removing to serving plate or storage container.
Notes: Preparation 25 minutes Serving 18 cookies (Golden Monk fruit is an excellent sugar free substitute and tastes just like sugar, Easy to source on Amazon and many healthy whole food stores)
If you sugar sensitive you can soak the cranberries in hot water and drain them before adding to the dough. This will remove some of the sugar and oil that is often used in their drying process.