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. You will begin to see recipes where I differentiate between Gluten-Free Bake Mix 1 and 2.  Bake Mix 1 is the original on this blog.  Bake Mix 2 is going to be a new recipe in Low-Carbing Among Friends, Volume 3.  It is an optional bake mix for those who cannot tolerate xanthan gum in the original.  I use gelatin.  Gelatin is so good for connective tissue health and good for strong nails and hair.  I might in time share the recipe on this blog, but for the next little while I'm keeping the recipe as an incentive to purchase the cookbook.  Hey, we've got to have some incentives.  :)

2 cups Gluten-Free Bake Mix 1* (500 mL)
1 tsp cinnamon (5 mL)
1 tsp baking soda (5 mL)
1/tsp baking powder (1 mL)
1 large egg
11/2 sticks (3/cup) butter, softened (175 mL)
Liquid sucralose or liquid stevia to equal 1 cup sugar (250 mL)
1/cup granulated erythritol (60 mL)
1 tsp vanilla extract (5 mL)
11/2 cups sugar-free chocolate chips (375 mL)
1/2 cup dried, sugar-free cranberries, OR raisins (use half the amount) (125 mL)
Preheat oven to 375°F (190°C).  In medium bowl, combine Gluten-Free Bake Mix 1, 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.

Helpful Hints:  *If you cannot tolerate xanthan gum – leave it out and read the instructions for cookies under Gluten-Free Bake Mix 2. 

Yield:  28 cookies
1 cookie
124.9 calories
1.9 g protein
9.9 g fat
2.3 g net carbs

  I am going to assume that half the syrup is absorbed or clings to the cranberries for the nutritional analysis.  Use in Chocolate Chip Cranberry Cookies, page___.

12 oz package frozen cranberries, (340 g)
  unsweetened and slightly thawed
Liquid sucralose or stevia to equal 11/2 cups sugar (375 mL)
1 cup water (250 mL)
1/2 cup powdered erythritol (125 mL)1 tbsp butter (15 mL)
1 tbsp cornstarch (10 mL)
1/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

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!