Wholesome Rugelach Cookies 🍪
Delight in these wholesome rugelach cookies, a perfect low-sugar treat! Made with almond and einkorn flours, they're filled with a delicious mix of walnuts, raisins, and dried cranberries. Easy to bake and perfect for healthy desserts.
Equipment
- Hand Mixer
- Baking Sheet
- Parchment Paper
- Medium cookie scoop
Ingredients
For the Dough
- 3/4 cup Wholesome Yum Blanched Almond Flour
- 3/4 cup Einkorn flour (or gluten-free tapioca flour for an alternative)
- 1/2 teaspoon Baking powder
- 1/8 teaspoon Sea salt
- 6 tablespoons Unsalted butter softened at room temperature
- 1/4 cup Besti Monk Fruit Allulose Blend
- 1/4 cup Sour cream
- 1 teaspoon Vanilla extract
For the Filling
- 1/3 cup Chopped walnuts
- 3 tablespoons Raisins
- 3 tablespoons Dried cranberries
- 1 tablespoon Unsalted butter melted
- 2 tablespoons Besti Monk Fruit Allulose Blend
Instructions
- In a large bowl, simply whisk together the almond flour, einkorn flour, baking powder, and sea salt. Set this aside.
- In a separate large bowl, use a hand mixer to beat the softened butter and Besti sweetener until it's light and fluffy. Then, blend in the sour cream and vanilla extract.
- Gradually add the dry flour mixture to the butter mixture, beating until a smooth, slightly sticky dough forms. Be careful not to overmix!
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours. This makes it much easier to handle.
- While the dough chills, prepare your delicious filling! In a medium bowl, combine the chopped walnuts, raisins, dried cranberries, and Besti sweetener. Pour in the melted butter and stir until everything is evenly coated.
- Once the dough is nicely chilled, preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper for easy cleanup.
- Using a medium cookie scoop (about 1.5 to 2 teaspoons of dough per cookie), drop dough balls onto the lined baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball and use your thumb to create a large well in the center. Don't worry if the edges crack a little; just gently pinch them back together.
- Spoon a generous amount of the prepared filling into each well, pressing it down gently so it stays in place.
- Bake for 12-15 minutes, or until the edges are beautifully golden brown. Let the cookies cool completely on the baking sheet to allow them to firm up perfectly before enjoying!
Notes
Nutrition Information per serving:
- Calories: 203
- Total Carbs: 16.4g
- Net Carbs: 13.3g
- Fats: 13.8g
- Protein: 4.2g
