Keto Cranberry Cookies (Paleo, Vegan)
These keto cranberry cookies are soft and chewy cookies made with almond flour and coconut flour. Loaded with chocolate chips, these secretly healthy cookies are completely eggless, making them perfect for a vegan, gluten-free and paleo diet!
Prep Time 5 minutes
Cook Time 15 minutes
Servings 12 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.
In a microwave-safe bowl or stovetop, combine your coconut oil and syrup and heat until warm. Whisk together until combined.
Combine your wet and dry ingredients and mix until just combined. If the batter is crumbly, add extra applesauce (or a small amount of milk). 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 brown.
Allow cookies to cool on the tray completely.
* I found 2 tablespoons to be fine, but if your batter is too crumbly, add a little extra.
Keto Cranberry Cookies (Paleo, Vegan) should be stored in the fridge in a sealed container or on a plate covered in plastic wrap.
Cookies are freezer friendly and will keep well frozen for up to 2 months.
Serving: 1Cookie | Calories: 142kcal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Fiber: 2g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 230mg | Iron: 0.5mg | NET CARBS: 3g