These keto white chocolate cranberry cookies consist of an almond and coconut flour cookie dough, loaded with white chocolate chips and dried cranberries. You'll never believe these classic cookies are low carb and sugar free!
1/4cupketo white chocolate chipssee post for substitutions
1/4cupunsweetened dried cranberries
Preheat the oven to 180C/350F and line a large baking tray with parchment paper and set aside.
In a large mixing bowl, combine all your dry ingredients, except for your chocolate chips and cranberries, and mix well.
In a microwave-safe bowl, combine your coconut oil and syrup and heat until warm. Whisk together until combined. Alternatively, you can heat it over the stovetop.
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 white chocolate chips and cranberries, reserving a few for the top.
Form 12 small balls of dough and place it on the cookie sheet. Press into a cookie shape and 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 White Chocolate 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 6 months.