Makes 10
[.feature]2[.feature] original egglife® wraps
[.feature]½[.feature] cup chopped walnuts
[.feature]½[.feature] cup chopped dried cranberries
zest of 1 orange
[.feature]¼[.feature] cup sugar (regular or granular monk fruit)
[.feature]1[.feature] tbsp butter/ghee, softened
cooking spray
honey
Preheat oven to 400 degrees Fahrenheit.
Grease a mini-muffin pan and set aside.
Mix the nuts, cranberries, orange zest, and sugar in a bowl. Set aside.
Take both wraps and lay flat on a cutting board.
Spread the butter on the two wraps, covering the surface.
Evenly divide the nut mixture between the two wraps.
Roll the wraps into a tube shape, using some cooking spray on the ends to help secure when baking.
Using a serrated knife, carefully cut the rolls into 2” pieces.
Carefully place each piece into a mini-muffin well (if some of the filling falls out, just place back in.)
Lightly coat the tops of the cookies with cooking spray.
Bake for 15-20 minutes, until lightly golden brown and crispy.
Let cool completely.
Once cooled, place on serving plate and drizzle with honey. Enjoy!
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