Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
- In a medium mixing bowl, combine almond flour, coconut flour, erythritol, and salt. Whisk until blended.
- In a large mixing bowl, cream softened butter with an electric mixer for 2-3 minutes.
- Add egg and vanilla extract to the creamed butter, mixing until well combined.
- Gradually mix the dry flour mixture into the wet ingredients until cohesive dough forms.
- Fold in orange zest and chopped cranberries until evenly distributed.
- Portion out dough onto the prepared baking sheet, leaving space between cookies.
- Flatten each cookie slightly with a fork.
Baking
- Bake in the preheated oven for 12-15 minutes or until edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes before baking for better texture. Experiment with spices like cinnamon. Serve with tea or create ice cream sandwiches.