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CHOCOLATE CHIP CRANBERRY COOKIES
I love the touch of cinnamon in this chewy 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. Even
although these cookies are festive, you will want to make these cookies
year round! These Cranberry Chocolate chip cookies are going to be a
favorite, I am sure. Keep in an airtight container in the fridge or
freezer, depending on your preference. No all purpose flour in these
cookies - just use one of my bake mixes. Yes, there is also a Keto Bake
Mix; however, read the instructions as you will need 1/4 cup more. It
is not quite as robust a bake mix as the other two. I even have another
Grain-Free Bake Mix which uses a mild buckwheat flour (not actually a
flour but a seed). The truth is you can use other flours in my bake
mixes if you are not a strict low-carber. Read the material below the
bake mix blurb and you will get some ideas of what you could use. The
taste and texture using one of my bake mixes is far superior to simply
baking with almond flour and coconut flour with a bit of whey protein
powder thrown in from time to time. Just my opinion, of course, says
she. Seriously, though I want my baking to taste closer to the real
thing and not low-carb, if you know what I mean. Also, having a bake
mix, you can so easily create your own low-carb versions of your
favorite recipes. You don't have to let bloggers spoon feed you with
what they come up with.
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.
When the cookies are golden brown around the edges, a little on top and underneath, they are done!
If
you prefer, you can use white chocolate chips. There are tons of
chocolate chips in these cookies. You are welcome to cut right back to
about 1/2 cup even, but if you are like me, you cannot ever have enough
chocolate chips!
You can buy sugar-free dried cranberries if you can find them. As you can see I dried my own by spreading them out on parchment-lined baking sheets and using the oven.
You can buy sugar-free dried cranberries if you can find them. As you can see I dried my own by spreading them out on parchment-lined baking sheets and using the oven.
If you use unsalted butter, you will need to add 1/2 tsp salt to the cookie recipe. This cookie dough is so good it is hard not to eat the raw dough. The tartness of cranberries is mitigated as they are sweetened with sugar-free sweeteners. The nutrition in these cookies is good with a bit of an indulgence as well. The carbohydrates are perfectly in line with low-carbing. I do moderate low-carbing in any case, but it is doable on a keto diet, too, I think, if you use the Keto Bake Mix. You can cool the cookies on a wire rack.
Another addition that could be good with these cookies is chopped pecans. If you don't have chocolate chips, you could use a sugar-free chocolate bar and cut it up into chocolate chunks.
Instead of an electric mixer, you can use a food processor, which is what I did. In a pinch, you can do it all by hand. The dark chocolate chips offset by the cranberries in these cookies is delightful - slightly tart and sweet mixed!
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)
{You can reduce this to 1 cup (250 mL)}
1/2 cup dried, sugar-free cranberries, OR raisins (use half the
amount, each raisin snipped in half) (125 mL) *See recipe below
INSTRUCTIONS:
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 around the edges, a little on top and underneath. 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, OR allulose blend (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, OR allulose blend, 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
0.3 g fiber
2.3 g net carbs
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