Coconut Flour Cranberry Orange Cookies

Course: Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 61

Author: Lisa MarcAurele

Fruity coconut flour cranberry orange cookies that are low carb and gluten free. A perfect treat that pairs well with a cup of coffee or tea.

Print Recipe

US Customary - Metric

Ingredients

▢ ½ cup low carb sugar substitute use ¼ cup for a less sweet cookie
▢ ¾ cup butter softened
▢ 3 eggs
▢ ½ cup coconut flour
▢ 1 ½ teaspoons baking powder
▢ ¼ teaspoon baking soda
▢ ¼ cup sugar free dried cranberries
▢ ½ cup macadamia nuts chopped
▢ 1 ½ teaspoon dried grated orange zest

Instructions

In large mixing bowl, beat together sweetener, butter, and eggs until well combined.
Add coconut flour, baking powder, and baking soda. Beat on low or with spoon until well
blended.
Stir in cranberries, nuts, and orange zest. If the dough is soft, you can chill it until it's easier to work with.
Shape into round mounds with cookie scoop or hands. Place at least one inch apart on
parchment or silicone lined cookie sheet. Press each mound down slightly with fingers or
bottom of glass to flatten.
Bake at 350°F for 8-12 minutes or until edges have started to brown. Cool for a few minutes,
then transfer to cooling rack. Will keep for a week in the refrigerator. Can be frozen for
longer storage.

Video

Notes

Each cookie has about 5 grams erythritol.

Nutrition

Additional Info

Net Carbs: 0.8 g | % Carbs: 5.2 % | % Protein: 6.5 % | % Fat: 88.2 % | SmartPoints: 3

Values

Array
(
    [serving_size] => 1
    [calories] => 61
    [carbohydrates] => 1.6
    [protein] => 1
    [fat] => 6
    [saturated_fat] => 3.1
    [cholesterol] => 24
    [sodium] => 43
    [fiber] => 0.8
    [sugar] => 0.5
)

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