28 Apr Gluten-Free Cranberry Nut Cookies
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!
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!
Ingredients
Directions
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!
