I love cranberries! In the coming weeks, you will probably
see a lot of recipes featuring this tart little berry. I’ve posted a few
already, Cranberry Orange Spread, Turkey Cranberry Sandwich, etc. These little
gems are delicious – not to mention gluten free and low carb! This makes about
2.5 dozen cookies.
1 cup of coconut flour
¼ cup of tapioca starch½ cup of soy flour
½ cup of white sorghum flour
½ cup of almond flour
1 large egg
1 tsp baking powder
½ tsp baking soda
1 tsp xanthan gum
½ tsp salt
½ cup milk (I used almond)
½ tsp vanilla
¼ cup butter (I used soy)
1 cup white chocolate chips (Trader Joe’s has some healthy versions out there)
1 cup fresh cranberries, finely chopped
½ cup walnuts, chopped
- In a large mixing bowl, combine all flours, baking powder, baking soda, xanthan gum and salt. Mix until well combined. Add in egg, milk, vanilla and butter.
- Blend until you get a crumbly mixture. Slowly stir in cranberries, chocolate chips and walnuts.
- Using a cookie scoop, place cookie balls onto a baking sheet lined with parchment paper.
- Bake at 350°F for 10-15 minutes or until edges are lightly browned. Cool on a wire rack for about 10 minutes.
