New Charlottesville address!
688 Berkmar Circle, Charlottesville, VA 22901

Skip to main content

Recipe of the Week 12/13: Cranberry Walnut Cookies

Yields 32 Servings: 

Ingredients 

Instructions: 

  1. Preheat oven to 350 degrees.
  2. Cream the butter and the cream cheese together until the mixture is fluffy. Add the sweetener, cinnamon, and salt, and beat again. Add the eggs, and beat until combined.
  3. Add the almond meal, protein powder, and baking soda and combine well. 
  4. Mix in the cranberries and the walnuts.
  5. Drop by rounded spoonfuls onto an ungreased cookie sheet, or one covered with a silicone mat. The size is up to you but avoid very large cookies. 

 

Adapted From: https://www.verywellfit.com/cranberry-walnut-cookies-2241900 

 

Nutrition Facts Per Serving (1 cookie) Calories: 90, Fat 7g, Saturated Fat 3g, Cholesterol 32mg, Sodium 76mg, Total Carbohydrate 2g, Dietary Fiber 1g Total Sugars 1g, Protein 5g 

www.pinterest.com/novaphysicianwellness 

Brianna Lawless, MS, RDN

You Might Also Enjoy...

Crockpot Balsamic Pork Roast

Recipe Of The Week 3/24: Crockpot Balsamic Pork Roast

Ingredients: 2 pound boneless pork shoulder roast, sirloin roast kosher salt, to taste 1/2 tsp garlic powder 1⁄2 teaspoon red pepper flakes 1/3 cup chicken or vegetable broth 1/3 cup balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon honey
Cuban Style Black Beans

Recipe Of The Week 3/17: Cuban Style Black Beans

Ingredients: 2 tsp olive oil 1/2 onion 2 cloves garlic 2 scallions 2 tbsp red bell pepper 3 tbsp cilantro 15 oz can black beans, do not drain 1/2 cup water, or more if needed 1 bay leaf Read the article to view more!
Cheese Crisps

Recipe of the Week 2/25: Cheese Crisps

Ingredients: 2 ounces Pecorino Romano cheese, grated using the big holes of a box grater (not pre-grated) 1 ounce Parmesan cheese, grated using the big holes of a box grater (not pre- grated) 1/2 teaspoon freshly ground black pepper, plus more for topping
Slow Roasted Salmon

Recipe of the Week 2/18: Slow Roasted Salmon

Ingredients: 2-pound whole wild salmon filet, with skin, at least 1 1/4 inches thick 1/3 cup light sour cream 2 tablespoons Dijon mustard, to taste View the article for all the ingredients!