Description
Deliciously soft and chewy cookies that are perfect for any low-carb dessert craving.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup erythritol sweetener
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sugar-free white chocolate chips
- 1/2 cup dried cranberries, unsweetened
- 1/2 cup macadamia nuts, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the almond flour, coconut flour, baking soda, and salt.
- In another bowl, beat together the butter and erythritol until creamy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually combine the dry ingredients with the wet ingredients.
- Fold in the white chocolate chips, cranberries, and macadamia nuts.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
- Let cool slightly before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container for up to a week.
- Use unsweetened dried cranberries to maintain low sugar content.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg