Cranberry Almond Cookies
These cookies are some of my favorite cookies. I love the tart with the sweet and then the crunch of the almond. Now, I can eat these and stay on plan!
These little sweeties have both that tart and sweet flavor I love from the original Cranberry cookies but don’t have all those sugary carbs. I use the THM Xylitol Free Gentle Sweet. To make sure the cranberries reach that sweetness needed, I added salt & 3 tbsp of the Gentle Sweet to the chopped cranberries. The salt was to pull out the extra liquid and help break down the cranberries so they would accept the sweetness.
These cookies use the THM Baking Blend. You can use almond flour and coconut flour to make these and I give options for that in the instructions but I have not made them with that.
These cookies are buttery. I love the butteriness of them but if you want less butter, just cut it back by 1/4 cup. They are soft cookies with a crunch… does that make sense? They are soft after they come out of the oven but if you allow them to cool completely and then store them in the fridge, they are perfect.
For my Trim Healthy Mama friends, these are THM S. So lower carb! I love the touches of red from the cranberries! They make such festive cookies for the Holidays!
Hope you Enjoy them as much as I do!
Cranberry Almond Cookies (THM S/Low Carb)
- Cook Time: 9-10 minutes
- Total Time: 22 minute
- Yield: 30/35 1x
My low carb/THM take on the Cranberry Almond cookies but these are sugar free and low carb!
- 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
- 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
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.
Looks wonderful, could we use pecans or walnuts instead of almonds do you think
Can you clarify the sweetener amounts? I just have pyure and a little bit of xylitol and erithrytol. What should I use?
I would do 1/2 cup of Pyure for the batter and put about 1/4 cup of Xylitol on the cranberries.
jeanne bowe says
Sarah, I do not have the THM blend so I was going to use the almond flour/coconut flour. Are your proportions correct? 1 cup THM blend or 2 cups almond flour/2 tbsp. coconut flour?!?!? That seems to be double the amount of the flour baking blend.
I have not tried this but it’s what I would shoot for. The THM Baking Blend is much more absorbent than almond flour. So go for 1.5 to 2 cups of the almond flour to baking blend.
jeanne bowe says
Sarah, I did use the almond flour/coconut flour substitution exactly as your recipe stated and they turned out perfect. We really liked them.
Could you use coconut oil as a replacement for butter to keep these dairy free??
yes you could but keep them cold!
I love the taste, but they fall apart when you pick them up to eat them. What did I do wrong?
They do need to be kept cold… that’s the main problem with low carb cookies. Maybe add like a tablespoon of coconut flour.
If you don’t have THM Gentle sweet, what could you use in place of and what measurements?
I think I added the different sweeteners as options in the ingredient list. 🙂
Best cookie ever you need to try
I made these last night and they’re so yummy! I used a cookie scoop and am assuming I should’ve flattened the dough a little because mine are more puffy and not crispy at all. Also, your pictures look like you used sliced almonds instead of slivered so I’m going to try with sliced almonds next time. I used my pampered chef manual food processor for the cranberries and that worked marvelously!
Hmmm… I think they might need a little tweaking… like maybe add a tablespoon or so of coconut flour to bind them a little better.
Karen White says
Hi, Thank you for the recipe. Do you have to refrigerate this?
Sarah could you add a small amount of Xanthan gum to help hold them together.
Yes, you could!!
I only have a bag of frozen cranberries, would they be too wet to use instead of fresh?
I think it would be too wet.
These are very good. I used a small amount of xanthan gum and substituted dried cranberries instead of fresh (didn’t have fresh). Mine weren’t as flat, because of that but they taste great. Thank you for a great recipe