In the old days I used to enjoy making fruitcake cookies. Those little goodies were loaded with fruit and lots of nuts; a truly wonderful cookie. Nowadays, I avoid those treats so I have been so excited to discover how to make these Sugar Free Cranberry Walnut Cookies. Like the fruitcake cookies they are chock full of fruit (not cherries, but cranberries) and walnuts. Although they are less sweet they are so satisfying and super yummy!
This is another recipe that I am adapting from my blogging buddy Judy’s Sugarless Vanilla Wafer Cookie. I just love that cookie for its flavor and texture.
This cookie combined very well with the cranberries and is a match made in heaven. It has met with approval from THMers and non-THMers alike when shared around. If you enjoy it please be sure to try my Sugar Free Snickerdoodles THM S Low Carb too!
To make these cookies taste as they should you’ll definitely need a wonderful oat fiber and I seriously don’t know of any better, or even as good as THM’s white, tasteless, product. Here’s my aff link to their store if you’d like to try it or stock up for later, I’ll definitely be calling for this product often!
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This Sugar Free Cranberry Walnut Cookie is a wonderful addition to my other sugar free cookie recipes. Sugar Free Carrot Cake Cookies are a nice nourishing sandwich cookie and I also have a make ahead slice and bake cookie that some fans call the THM Pecan Sandy but I call them my Pecan Shortbread Cookies .
Another favorite cookie treat on this blog are the Texas Toffee Bars which has a cookie crust topped with rich chocolate candy and pecans. It is made in a solid sheet on a casserole dish and sliced up in chocolate bark style and very popular at gatherings.
Low carb cookie baking is tricky because the ingredients that we have to work with can take some unexpected turns. This cookie recipe has been thoroughly tested by some experienced cooks that I trust completely and we sure hope you enjoy it too!
Please watch for affiliate links in and around this recipe and if you use them to order supplies you need I will be reimbursed a very small amount at no cost to you.
The special ingredients you will need to make this cookie “turn out” as specified will be:
Blanched Almond Flour – This one is a good price but I’m sometimes able to find the unblanched now at Wal-Mart. It makes a BIG difference when you use the unblanched finely milled.
Integral Collagen – I use THM’s collagen so you can get it from the THM store or through Amazon and pay no shipping with Amazon Prime.
Oat fiber – I recommend THM’s and not Netrition’s.
Make sure that the butter is softened and not melted. Combine the butter, sweetener, eggs, and vanilla in a mixer bowl. Turn on the mixer and beat until just light and fluffy. Scrape the beaters to remove most of the wet ingredients that cling to them. Add all the dry ingredients to the top of the wet and then mix them in until just mixed. Mix in the chopped cranberries and nuts. Chill the dough for 2-3 hours in the fridge. Scoop the cookie dough out with a small cookie scoop or heaping teaspoon. Place on a prepared baking sheet and press them down to flatten them out a bit. Bake for 10-12 minutes in a 350-degree oven. Allow cookies to cool on the baking sheet for 5 min then transfer to a cooling rack to cool completely. This cookie will be lightly sweet when it first comes out of the oven and will continue to get sweeter as it cools. It is best stored, once cooled, in an airtight contained in the frigerator and will get too soft if left out at room temperature. A small cookie scoop will make quick work of these cookies and once you press them down, they will settle down into a beautiful cookie, as shown.Sugar Free Cranberry Walnut Cookies
Ingredients
Instructions
Notes
Notes
Could dried cranberries be used instead of the fresh?
I have never tried it with dried cranberries so I’m just not sure Mandy.
I have fresh cranberries that I put in the freezer…would I have to thaw the cranberries for this recipe?
I don’t see why you would have to thaw them unless you can’t chop them frozen. I do a rough cut on these so that the cranberries will color and flavor will shine through in these cookies. I have not tried making it from frozen yet but I hope to soon. 🙂
How many cookies does it make?
Hi Linda! I’ll go update this recipe on this and thanks for the comment. It made 18 large cookies for me.
can you use baking blend
I’m sorry but I haven’t tested this recipe with baking blend. I really like the almond flour/oat fiber combo in these cookies though. 🙂