Chewy Cranberry Pistachio Cookies!
Cranberry Pistachio Cookies: bake these delicious low-carb, gluten-free treats. Enjoy a chewy texture with bright, fresh flavor perfect for any occasion.
Ingredients
- 5 oz unsalted butter (cubed and softened)
- ⅓ cup stevia granules
- 1 teaspoon vanilla essence
- 1 teaspoon orange zest
- 1.5 cups almond meal
- ¼ cup coconut flour
- ¼ cup shredded coconut (unsweetened)
- ½ teaspoon bi-carb soda
- ½ cup pistachios (chopped)
- ⅓ cup dried cranberries (chopped)
Instructions
- Preheat oven to 180 C / 355 F. Line two baking sheets with parchment paper.
- Chop pistachios and cranberries; set aside.
- Combine almond meal, coconut flour, shredded coconut, and bi-carb soda in a bowl.
- Beat softened butter and stevia with an electric whisk until combined. Add vanilla essence and orange zest; whisk for 10-15 seconds.
- Add the dry flour mixture in 3 batches, whisking after each. Fold in chopped pistachios and cranberries with a spatula.
- Scoop small blobs of dough onto baking sheets, leaving space between each. Bake for 15 minutes until golden brown.
- Let cookies cool on the tray for 5 minutes, then transfer to a rack to cool completely. For best texture, chill in the fridge for an hour.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.