CHOCOLATE CHIP CRANBERRY COOKIES
I love the touch of cinnamon in this
cookie. It is a substantial, crunchy
cookie (if kept in the freezer) with a different flavor and the cranberries give it a distinctive,
festive accent. Gluten-Free Bake Mix 2 is a substitute bake mix for Gluten-Free Bake Mix 1 which I rarely use these days. The Bake Mix 2 is for those who cannot tolerate xanthan gum in the original. The bake mixes are interchangeable and as well so is the Keto Bake Mix interchangeable with any of the aforementioned two bake mixes. I use gelatin in some recipes, but this is an update for 2025 - I rarely use gelatin these days as it is usually not required. Gelatin is so good for connective tissue health and good for the skin, strong nails and hair which is a good thing in my book. So even although I rarely use it in baking, I add a little to my tea with sweetener quite often.
2 cups Gluten-Free Bake Mix 2, (500 mL)
1
tsp cinnamon (5 mL)
1
tsp baking soda (5 mL)
1/4 tsp baking powder (1 mL)
1
large egg
11/2 sticks (3/4 cup) butter, softened (175 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/4 cup granulated erythritol, OR more liquid sweetener (60 mL)
1
tsp vanilla extract (5 mL)
11/2 cups sugarless chocolate chips (375 mL)
1/2
cup dried, sugar-free cranberries, OR raisins (use half the
amount, each raisin snipped in half) (125 mL) *See recipe below
Preheat oven to 375°F (190°C). In medium
bowl, combine Gluten-Free Bake Mix 2, OR Gluten-Free Bake Mix 1, OR Keto Bake Mix, cinnamon, baking soda and baking
powder. Stir to mix well.
In
food processor with metal blade, process egg.
Add butter, liquid sucralose or stevia, erythritol and vanilla extract; process.
Add
dry ingredients to wet ingredients and process about 1 minute. Stir in chocolate chips and sugar-free
cranberries, OR raisins. Using heaping
tablespoonfuls, place dough on greased cookie sheet. Flatten dough with back of spoon. Bake 10 to 12 minutes or until turning brown. Allow to cool 5 minutes. Transfer to freezer or refrigerator.
Yield: 28 cookies
1 cookie
124.9
calories
1.9
g protein
9.9
g fat
0.2 g fiber
2.3
g net carbs
CRANBERRY
RAISINS
I am going to assume that half the syrup is absorbed or clings to the
cranberries for the nutritional analysis.
12 oz package frozen cranberries, (340 g)
unsweetened and slightly thawed
Syrup:
Liquid sweetener to equal 11/2 cups sugar (375
mL)
1 cup
water (250 mL)
1/2
cup powdered erythritol (125 mL)
1
tbsp cornstarch (10 mL)
1/8 tsp salt (0.5 mL)
1
tsp vanilla extract (5 mL)
Using scissors cut cranberries in half; place in medium-size bowl.
Syrup: In small saucepan, stir
together liquid sucralose or liquid stevia, water, erythritol, butter, cornstarch and
salt. Bring to boil, stirring. Remove from heat. Stir in vanilla. Pour over cranberries. Cover and refrigerate for 48 hours. Drain lightly.
Line cookie sheet with
parchment paper. Spread cranberries on parchment paper. Bake in 200°F (100°C)
oven 41/2 hours, stirring after 2 hours and return to oven to
complete the drying process. Turn off
oven; leave cranberries uncovered in cool, dry place for 1 day or until
preferred dryness. (Smaller berries will
dry out first; they will be dehydrated and wrinkled, but still soft and
pliable.) Store in small, covered
plastic container or sealed plastic bag at room temperature for up to 2 weeks. Refrigerate or freeze no longer than 2
months.
Helpful Hint: A food
dehydrator may be used instead of the oven.
Convection ovens will make short work of dehydrating the cranberries –
probably about half the time will be required.
Yield: 13/4 cups (425 mL)
2
tbsp (30 mL) per serving
17.1
calories
0.1
g protein
0.5
g fat
2.3
g net carbs