A nice Christmas cookie, with flavors of vanilla and cranberries, I'm happy with how these turned out. They have a nice texture - just the right chewiness for my liking. Make sure not to overbake. I actually started from my Mint Chocolate Chip Cookie recipe and adjusted it here and there to make cranberry cookies. I hope you will enjoy them and maybe add them to your holiday celebrations. They are going with me to a Christmas party.
Recipe By :Ginny
Serving Size : 18 cookies
1 1/4 cups almond flour - Honeyville
1/2 cup whey protein isolate, Isopure
1/3 cup Pyure sweetener (or granulated sweetener to equal 2/3 cup sugar)
1/4 cup oat fiber
1/8 teaspoon salt
1/4 cup butter -- softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon stevia extract, GV brand
1/4 cup HOT water
1/2 cup fresh cranberries -- each cut in half
Pyure sweetener -- to sprinkle on top
Preheat oven to 350F. Line cookie sheet with parchment paper or silicone mat.
In mixing bowl, add almond flour, whey protein isolate, Pyure sweetener, oat fiber, and salt. Sift together.
In small bowl, add butter, egg, vanilla extract and stevia extract. Mix with electric mixer until smooth.
Add wet ingredients to dry and mix until well combined. Pour the hot water over all and mix in until it makes a stiff dough. Stir in cranberries.
Use cookie scoop (2 tbsp) to scoop dough onto cookie sheet. (It helps to dip the scoop into hot water between each scoop). Flatten with the back of a spoon. Lightly sprinkle more sweetener on top of each cookie if desired.
Bake 12 to 14 minutes. They won't brown on top but will begin to brown around the bottom and edges. Cool completely.
"12/13/2016, Ginny Larsen"
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Per cookie: 82 Calories; 7g Fat (61.9% calories from fat); 4g Protein; 5g Carbohydrate; 4g Dietary Fiber
NOTES : 1g net carb per cookie