Holiday Chocolate Walnut Cranberry Cookies

This sweet treat is a keto and diabetic friendly option to more traditional holiday cookie fare. With coconut flour, unsweetened dark chocolate chips, and tart cranberries with a hint of cinnamon, you’ll loathe sharing these tasty cookies!

Since these are slightly more delicate than your average hard wheat flour-based cookies, make sure you line the baking sheet with some parchment paper, for ease of sliding the cookies off. Don’t be in too much of a hurry, let them cool thoroughly so they can get a chewy consistency!

Make sure you use organic ingredients to avoid accidentally ingesting chemicals that are terrible for your health.

Ingredients

• ¼ cup organic walnuts
• 1 cup organic coconut flour
• 1 teaspoon organic cinnamon
• ¼ teaspoon organic  nutmeg
• 1 stick (½ cup) organic grass-fed butter, softened at room temperature
• ¼ cup organic dried cranberries
• ¼ cup dark unsweetened organic  chocolate chips
• 1 teaspoon organic vanilla extract
• 2 free-range organic eggs
• The organic monk fruit or stevia sweetener equivalent of 1 cup sugar
• ½ teaspoon baking powder

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine coconut flour with butter, egg, vanilla extract, sweetener, baking powder, cinnamon, and nutmeg.
3. Fold in walnuts, cranberries, and chocolate chips.
4. Pat 2 – 3 inch round cookies onto the baking sheet and bake for 12 minutes, until golden brown. Remove from heat and allow to cool.