When it comes to favorite Fall flavors don’t make me choose between pumpkin or cranberries, both make me giddy this time of year. The thought of not having cranberries would ‘ve made me really sad, thankfully this is a low carb fruit high in antioxidants and fiber. So that means I had a green light to go to my kitchen to bake and come up with yummy cranberry recipes. I already made a fantastic cranberry jam which will work wonderfully as cranberry relish come Thanksgiving, stay tune for that recipe.
I wanted a Fall cranberry cookie and this recipe did not disappoint. Enjoy!
2 cups of fresh cranberries
1 cup of butter softened
1 ¼ cup of almond flour
1 cup of flaxseed meal
½ cup of sliced almonds
½ cup of unsweetened grated coconut
½ teaspoon of salt
½ teaspoon of powdered cinnamon
1 ½ teaspoon of baking powder
2 cups of sugar substitute
1 tsp of stevia liquid
3 tbls of coconut sugar (for brown sugar flavor, this is optional)
In a large mixer beat the butter, sugar substitute, stevia liquid until light and fluffy. Add the three eggs beating well after each addition. Next add the coconut, flaxseed meal flours and cinnamon powder. Stir in the baking powder, salt and vanilla extract. Lastly, add the two cups of fresh cranberries.
Place spoonful’s of batter on parchment paper. Bake in a pre-heated 350 degree oven, 10 to 15 minutes. Enjoy!