Description
My low carb/THM take on the Cranberry Almond cookies but these are sugar free and low carb!
Ingredients
Scale
- 1 cup of chopped fresh cranberries
- 1 1/2 cups of slivered almonds
- 1 cup of THM Baking Blend (if you do not have this you can use 1 1/2 to 2 cups of almond flour and 2 tbsp of coconut flour, the reason it’s so much more than the baking blend is because baking blend is much more absorbent.)
- 1 cup (two sticks) of softened unsalted butter
- 2 eggs room temp
- 3/4 cup plus 3 tbsp of THM Gentle Sweet (add 1/4 cup of if you like sweeter- you can use 1/2 cup of Truvia or Pyure, 1/3 cup of THM Super Sweet, or 1 1/2 cup of Swerve or Xylitol add more if needed)
- 1 tsp baking powder
- 1/2 tsp of almond flavor (if you don’t like this just use vanilla)
- 1 tsp of salt & a good pinch of salt
Instructions
- Preheat over to 375 degrees.
- Place parchment paper on a cookie sheet
- Chop cranberries into small pieces, add the 3 tbsp of THM Gentle Sweet & 1 tsp of salt (set aside)
- Cream butter, sweetener, flavoring together
- Add eggs to the butter
- Add in the THM Baking Blend, baking powder, salt & almonds
- Mix well
- Add in the cranberry mixture into the batter
- Place small amounts on baking sheet and bake for 9/10 minutes
- This makes around 35 cookies
- Allow to cool completely, they firm up better.
- Store in the fridge
Notes
These are buttery, soft but have a crunch to them. They work best if you let them firm up. If you like less butter then just take away about 1/4 cup of butter.