These cranberry chocolate chip cookies are soft and chewy cookies that are made in one bowl! Ready in 12 minutes, they are secretly low carb and naturally sweetened! 3 grams net carbs per cookie.
I feel like cookies are somewhat of a blank canvas. Although perfect on their own, it’s always fun to add a new ingredient or two to give it a little oomph! With the holiday season in full swing, I have been bombarded with cranberries!
Little did I know, the combination of cranberries is chocolate is ridiculously delicious. Sweet, tart, juicy in one, it’s perfect for those who love a combination of flavors in one. Made into a soft and chewy cookie, it is a texture lovers’ dream!
Are cranberries keto?
Dried cranberries, like any dried fruit, is not suitable for a keto diet. They contain too many natural sugars and calories. However, as only a small amount is used for these cookies, so the net carbs across all the cookies are very minimal.
In contrast, fresh cranberries ARE keto friendly and can be regularly enjoyed on a low carb diet.
No grains, no eggs, and no sugar is needed, but you’d never tell. These cookies are soft, chewy full of juicy cranberries, and chocolate chips. They are pleasantly sweet, and the cranberries are NOT overpowering!
I gave a batch to some friends the other night, and NO ONE believed me when I said these cookies were naturally sweetened and keto- They taste like any good, buttery cookie.
How do you make cranberry cookies?
- Almond Flour– You want to use blanched almond flour, not almond meal. The latter has a very gritty texture, which can affect the overall texture of the cookie.
- Coconut Flour– Only a little coconut flour is used, to give stability to the cookies, AND give it the cakey texture.
- Baking powder– Leavening agent to give the cookies a little rise.
- Coconut oil– Refined coconut oil, to ensure there is no coconut flavor. You can also use butter.
- Maple syrup– Either traditional maple syrup or keto maple syrup. This gives the cookies sweetness, without being overpowering.
- Unsweetened applesauce– Helps keep the fats down, and give moistness to the center of the cookies.
- Vanilla extract– A must for any good cookie recipe!
- Dried cranberries– Unsweetened dried cranberries. Only a little bit will be used, so the tartness will not take over the cookie’s flavor.
- Chocolate chips– Because what is a good cookie without chocolate chips?!
Start by mixing together your dry ingredients until combined. Add your wet ingredients and mix well, until a batter remains. Fold through the cranberries and chocolate chips. If the batter is too thick, add some milk or syrup, until smooth.
Now, using your hands, form 8 large balls or 16 small balls of cookie dough. Place on the lined sheet and press into a cookie shape. Bake for 12-15 minutes, until the edges begin to go golden. Allow the cookies to cool on the pan completely.
Can I use fresh cranberries or frozen cranberries?
I prefer using dried cranberries, as a small amount goes a long way. They also mix into the cookie batter easily.
You can use fresh or frozen cranberries if you choose. Ensure your frozen cranberries have been thawed out completely. Fold in the fresh cranberries as you would the dried ones. However, be wary that the cranberries will ‘bleed’ into the batter. You will also find the cookies be easier to form a thick batter without the need for adding milk.
Tips to make the best cranberry cookies
- These cookies do not spread very much, so press each ball of cookie dough into a cookie shape.
- Avoid overbaking the cookies. Like most cookies, they continue to cook while they are cooling down. Once they look done, remove from the oven.
- Feel free to add some chopped nuts or seeds for some added texture.
How to store cookies
- To store: Cranberry chocolate chip cookies can be stored at room temperature, in a sealed container, or covered in plastic wrap. Cookies kept at room temperature will keep fresh for up to 5 days. Store them in the refrigerator if you’d like them to keep longer.
- To freeze: Place cranberry cookies in a ziplock bag and store in the freezer for up to 6 months.
More easy cookies to try
- Flourless Brownie Cookies
- Raspberry Chocolate Chip Cookies
- Zucchini Chocolate Chip Cookies
- Strawberry Chocolate Chip Cookies
- Cranberry Pistachio Cookies
Cranberry Chocolate Chip Cookies
- Preheat the oven to 180C/350F. Line a baking sheet with parchment paper or prepare a Silpat cookie sheet.
- In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients, and mix until combined. Fold through your cranberries and chocolate chips.
- Using your hands, form 12 small balls of dough and place on the cookie sheet. Press into a cookie shape and top with extra cranberries and chocolate chips. Bake for 12-15 minutes, or until just golden around the sides.
- Allow cookies to cool on the tray completely.
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