egglife wraps are made with cage-free eggs, not flour.
Recipe and Photo by Jill Foos @jillfooswellness
Makes 10
2 Original egglife® wraps
½ cup chopped walnuts
½ cup chopped dried cranberries
Zest of 1 orange
¼ cup sugar (regular or granular monk fruit)
1 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!
NEW egglife wraps are made with eggs, not flour.
One Comment
Each flavor has its own best qualities – I use all of them