Preheat the oven to 340 degrees Fahrenheit and line a large shallow oven tray with baking paper.
Add the almond butter, egg, syrup, ginger, cinnamon, erythritol, baking soda, oil and salt to a food processor.
Blend to form a dough.
Transfer the dough to a bowl. Finely chop the cranberries and knead them into the cookie dough.
Divide the dough into 15 even portions and press into cookie shapes across the lined tray.
Transfer to the oven to bake for 10-12 minutes until golden brown and slightly firm to touch. Set aside to cool completely and firm up.
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