Keto Cranberry Oatmeal Cookies
How to Make It
Step 1
Make the cranberry mix-in first by adding frozen cranberries, water, powdered erythritol, liquid stevia, and lemon juice to a small pot. Heat the ingredients until they’re simmering and the cranberries burst. Leave a lid on the pot as the cranberries continue simmering until they break down, release their juices, and reduce to a sticky compote. Once the cranberries are soft, you can help break them down by mashing them with a fork. Leave the cranberry compote aside to cool completely before adding it to the cookie dough.
Step 2
Combine sliced almonds and unsweetened coconut flakes in a bowl, and use your hand to crush the ingredients into small pieces. Crush them until the pieces of almonds and coconut resemble the size of oat flakes. Then, add almond flour, baking soda, salt, and cinnamon to the bowl. Stir the ingredients to combine them, and set the bowl aside. In a stand mixer, blend almond butter with honey, vanilla extract, brown sugar substitute, and egg with a paddle attachment. Next, melt the butter and mix it into the almond butter along with liquid stevia.
Step 3
Once the ingredients are blended into a loose, creamy mixture, add the dry ingredients to the wet. Blend the cookie dough together until a firm and slightly sticky dough forms. Then, add the cooled cranberry compote to the cookie dough, and blend it in at a low speed until it’s just incorporated. Don’t over mix the cookie dough. Turn on an oven to preheat to 350 degrees and line a sheet tray with parchment paper.
Step 4
Scoop the dough into 2-tablespoon portions and transfer them to the parchment paper. Gently press each portion of cookie dough about halfway down. Bake the tray of cookies for just 12 minutes before checking for doneness. The cookies will have golden edges and bottoms, but the tops should have a beautiful shade of pink swirled throughout. Let the cookies cool for 20 minutes before enjoying them.
Ingredients
- Cranberries, fresh – 2 oz
- Water – 0.5 cup
- Powdered Erythritol (Icing Sugar) – 1 tsp
- Liquid stevia – 3 Drop
- Lemon juice, fresh – 0.25 tsp
- Almonds, sliced – 1 oz
- Coconut, dried, shredded or flaked, unsweetened – 0.25 oz
- Almond flour – 0.5 cup
- Baking soda – 0.25 tsp
- Salt – 1 dash
- Cinnamon – 0.13 tsp
- Almond butter – 0.75 oz
- Honey – 0.25 tsp
- Vanilla extract – 0.13 tsp
- Brown Sugar Replacement – 1 tsp
- Raw egg – 0.5 large
- Butter, unsalted – 0.5 tbsp
- Liquid stevia – 3 Drop