Gluten-Free Cranberry Nut Cookies

Gluten-Free Cranberry Nut Cookies

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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!

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Yields12 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 cup gluten-free old fashioned oats
 1 cup tapioca flour
 0.50 tsp ground cinnamon
 1 tsp baking soda
 0.50 cup CocoSweet+ (divided into 1/4 cups)
 1 stick salted butter, softened
 1 large egg
 1 tsp vanilla extract
 0.50 cup unsweetened dried cranberries
 0.33 cup sliced nuts (recommend almonds)
1

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

2

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

3

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.

4

Very gently mix in dried cranberries and sliced nuts.

5

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.

6

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

Ingredients

 1 cup gluten-free old fashioned oats
 1 cup tapioca flour
 0.50 tsp ground cinnamon
 1 tsp baking soda
 0.50 cup CocoSweet+ (divided into 1/4 cups)
 1 stick salted butter, softened
 1 large egg
 1 tsp vanilla extract
 0.50 cup unsweetened dried cranberries
 0.33 cup sliced nuts (recommend almonds)

Directions

1

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

2

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

3

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.

4

Very gently mix in dried cranberries and sliced nuts.

5

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.

6

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

Gluten-Free Cranberry Nut Cookies


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