These low carb cranberry and almond cookies are the perfect treat for the holiday season!
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This is a really easy recipe that you could easily adapt if you didn’t want to use cranberries. So many possibilities! It’s also very simple to double (or treble!) this recipe as it only makes 12 small cookies. I’ve kept the batch size small because they really are better eaten within one day.
In a bowl, mix together some almond flour (I used Bob’s Red Mill), coconut oil, stevia and egg.
Add in some dried cranberries and some sliced almonds. Roll the mixture into a log, wrap in wax paper and place in the fridge for one hour.
Cut the “cookie log” into 12 slices and place on a baking tray lined with baking parchment or a silicone mat.
Place in a preheated oven for 8-10 minutes until starting to brown at the edges. Let cool then transfer to a cooling rack.
As you may notice from the above recipe, the carb count is 3.7g net carbs per cookie. This *is* a little high, as they are quite small cookies. If you omit the cranberries altogether, the carbs come down to only 1.2g per cookie, which is much more reasonable. But then they wouldn’t be cranberry almond cookies! So a compromise might be to halve the amount of cranberries, which would bring it down to 2.4g net carbs per cookie. There would still be enough fruit per cookie!Delicious #lowcarb cranberry almond cookies - perfect for the holiday season! Click To Tweet
Make sure you’ve checked out my 35+ Low Carb Christmas Treats!
Cookie recipe adapted from here.