Orange-Cranberry Breakfast Cookies
Makes 3 Cookies/Scones
(or 1/3 cup plus 1 tablespoon from bulk pouch)
1 large egg
1 tablespoon orange juice (or water)
1 tablespoon unsalted butter, melted
1 teaspoon Wheat-Free Market Sweetener
2 tablespoons chopped pecans or walnuts
¼ cup cranberries (fresh or frozen), chopped
Zest of 1/2 orange
1/4 teaspoon orange extract (optional)
Preheat oven to 350 degrees F. Oil the bottom of a cookie sheet or line it with parchment paper.
To a small bowl, add the muffin mix, egg, juice, butter, sweetener, nuts, cranberries, orange zest and orange extract. Mix well.
Using an ice cream scoop (1/4 cup measurement), scoop batter onto prepared pan. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to wire rack to cool.