Preheat oven to 350º F and line two baking sheets with parchment paper.

In a medium mixing bowl, whisk together oats, tapioca flour, cinnamon, baking soda, and half of CocoSweet+.

In a large mixing bowl, use a hand mixer on medium speed to beat butter and remaining CocoSweet+ together. Beat in egg and vanilla extract until just combined.

Very gently mix in dried cranberries and sliced nuts.

Using a 1/4 cup measuring scoop, roll dough into balls and place onto baking sheet, spacing cookies 2 inches apart. Bake 14 minutes or until golden brown.

Remove from oven and allow cookies to cool 20 minutes. Enjoy!

Sweetener Notes: The original recipe calls for CocoSweet+, but for another reduced-sugar option, use Fructevia!

Gluten-Free Cranberry Nut Cookies


April 28, 2017

These cranberry nut cookies are a delicious addition to any meal that are not just gluten-free but easy to make! This reduced sugar, carbs, and calorie version of a classic cookie is perfect for any occasion!

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 12 large cookies


1 cup gluten-free old fashioned oats

1 cup tapioca flour

1/2 tsp ground cinnamon

1 tsp baking soda

1/2 cup CocoSweet+ (divided into 1/4 cups)

1 stick salted butter, softened

1 large egg

1 tsp vanilla extract

1/2 cup unsweetened dried cranberries

1/3 cup sliced nuts (recommend almonds)


Nutrition Facts

Serving Size1 cookie
Sodium183 mg
Potassium67 mg
Protein2 g
Cholesterol36 mg
Sugar10 g
Total Fat10 g
Saturated Fat5 g
Polyunsaturated Fat1 g
Monounsaturated Fat3 g
Trans Fat0 g
Total Carbohydrates27 g
Dietary Fiber1 g
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