Sugar Free Cranberry Walnut Cookies
Nana's Little Kitchen recipe - American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Preheat the oven to 350 degrees. Line a baking pan with parchment for best results or oil the pan.
- 10 tablespoons unsalted butter (softened)
- 1/2 cup Gentle Sweet
- 2 large eggs, whole
- 2 teaspoon vanilla extract
- ½ cup THM Oat Fiber (I don't know of any others that compare)
- 1½ Tablespoons THM Integral Collagen or other on plan collagen
- ½ cup blanched almond flour
- 1/4 teaspoon soda
- ⅛ teaspoon xanthan gum
- ⅛ teaspoon THM Mineral Salt (leave out if using salted butter)
- 1 cup fresh chopped cranberries
- 3/4 cup chopped walnuts
Instructions
- 1
Make sure that the butter is softened and not melted. Combine the butter, sweetener, eggs, and vanilla in a mixer bowl. Turn on the mixer and beat until just light and fluffy. Scrape the beaters to remove most of the wet ingredients that cling to them. Add all the dry ingredients to the top of the wet and then mix them in until just mixed. Mix in the chopped cranberries and nuts. Chill the dough for 2-3 hours in the fridge. Scoop the cookie dough out with a small cookie scoop or heaping teaspoon. Place on a prepared baking sheet and press them down to flatten them out a bit. Bake for 10-12 minutes in a 350-degree oven. Allow cookies to cool on the baking sheet for 5 min then transfer to a cooling rack to cool completely.