Cranberry Ginger Butter Cookies – Low Carb and Gluten-Free

Low Carb Butter CookiesAnd the Christmas Cookie baking continues, this time with Low Carb Butter Cookies, chock full of sugar-free dried cranberries and sugar-free crystallized ginger.

Last year around this time, I started seeing all of these references to The Great Food Blogger Cookie Swap, on Twitter, Facebook and all over the blogs I love to read.  I was quite literally left thinking “huh, what did I miss?”.  Because clearly I missed something big and I felt…left out.  Mind you, I was REALLY struggling last December to stay on top of the blog and the multitude of birthdays and holiday celebrations that make up this month for us, so it isn’t any wonder I had my head down, focusing on just making it through.  Want to know how many birthdays I face in the month of December?  My daughter, my father, my husband, my brother, both of my husband’s siblings and both of my husband’s siblings’ spouses.  Want to know how I told my husband we were pregnant with our second child?  All I said was “December is about to get even more expensive for us”.  He knew exactly what I meant the minute the words were out of my mouth.  That is December in my house.  And it makes me crazy.

Gluten-Free Butter Cookies

But this year I’ve vowed to be more zen about it all, and it does seem to be making a difference.  So when The Great Food Blogger Cookie Swap came up again, I was paying attention and I hopped on that train.  And I am so glad I did!   How fun is it to take part in a huge cookie swap and light upon even more great food bloggers, all while enjoying their homemade treats???  In case you’ve never heard of it, this is how it works…each blogger must make 3 dozen cookies and send one dozen to each of the three assigned “matches”.  Then everyone posts on the same day, revealing their recipe to their readers.  This year, each blogger also had to donate $4 to Cookies for Kids’ Cancer.  And OXO very kindly matched the donations dollar for dollar, up to $100,000!  You have to admit, this was a win-win all around.  Cookies, bloggers and raising money for a good cause.

Low Carb Cranberry Ginger Butter Cookies

Remember those ubiquitous tins of butter cookies that made the rounds around the holidays when you were growing up?  Okay, so maybe it was just me, but those things appeared every Christmas and the cookies were, to be frank, kind of meh.  The tins were huge and there were tons of cookies, so they lasted for days and days, but the plain cookies lost their appeal rather quickly.  What a shame.   Think about it…butter cookies.  BUTTER COOKIES.  Butter and cookies.  How could they not be good?  Well, for this cookie swap, I decided to take back butter cookies and make them delicious again.  No more blah butter cookies in the shapes of windmills and circles and pretzels.  These are buttery and sweet, and full of cranberry and ginger.  And better yet, they are gluten-free and low carb.

The Great Food Blogger Cookie Swap 2012

I sincerely hope my Cookie Swap matches enjoyed them.  I did receive one lovely email from someone who said that her boyfriend had just been diagnosed with Celiac disease and that receiving gluten free cookies was such a great surprise.  That worked out well!

And many thanks to Stacy of The Baking Bandit, Sharon of Cheesy Pennies, and Patricia of Patricia’s PattiCakes for the delicious cookies they sent my way!

 Low Carb Butter Cookies

Cranberry Ginger Butter Cookies – Low Carb and Gluten-Free

Yield: About 32 small cookies

Serving Size: 2 cookies

Ingredients

Instructions

  1. Preheat oven to 325F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together almond flour, baking powder and salt.
  3. In a large bowl, beat butter with erythritol until light and fluffy, about 2 minutes. Beat in egg, then beat in almond flour mixture until well combined.
  4. Stir in chopped cranberries and ginger.
  5. Form into ¾ inch balls and place 1 inch apart on prepared cookie sheet (You may find you need two sheets, depending on size).
  6. Take a flat-bottomed glass and cover with parchment paper. Secure parchment with a rubber band. Press cookies to ¼ inch thick.
  7. Bake 11 to 13 minutes, or until edges are beginning to brown. Remove from oven and let cool on pan 5 minutes, then carefully transfer to a wire rack to cool completely.

Notes

Serves 16. Each serving has 4.8 g of carbs and 2 g of fiber. Total NET CARBS = 2.8 g.

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Comments

  1. That’s a lot of birthdays! I have my step-mom, mom, and dad all born this month. But after reading your list I’m thinking that’s nothing. I wish I could find a low-carb gluten free splenda-free cookie swap to participate in locally! :) Last year I backed out of my traditional cookie swap when I found out about my blood sugar problems. I don’t really miss the gluten and sugar-filled cookies specifically, just the process and fun of the swap. Keep these Christmas treats coming. I’m so excited to try some new recipes this holiday season! Thanks for bringing some fun and celebration to us gluten and sugar free folks.

  2. Yes! Those tins are permanently etched in my Christmas memories!

  3. So, I have a thing for ginger cookies… and then the cranberry mixed in… well, I don’t think I need anything more than these beauties.

  4. Ooo Carolyn, love the red peeking through!

  5. Hello! I couldn’t work out why I had so many hits to my blog this afternoon and then I followed the link to this page. Whilst its lovely that so many people stopped by, I think you meant to link to a different baking bandit?! I’m not stacy I’m afraid! I thought I’d let you know so that the person you really wanted to thank doesn’t go unthanked!

  6. I was just on Sommer’s blog commenting about her ginger cookies and now you have some too–YAY! I don’t bake with crystallized ginger nearly enough, which is sad because I love it so much. These look like a must-make!

  7. I love the combination of cranberry and ginger in your cookies – so unique!

  8. OK, so now I have to make the dried cranberries (which I have wanted to make for a long time), candied ginger (which I love, and didn’t even know you had a recipe for!!), in order to make these wonderful (and very Christmas-y) looking cookies. Bet they would be good with a little lemon glaze on them, too!

    Good luck with the December madness! Holiday shopping is bad enough – can’t imagine birthdays on top of that.

  9. Will they still be guilty free if I eat the entire batch? These look so good I just might :}

  10. Ohhh just in time!!! I just received my almond flour for the holidays :D I’ll be sure to try this!!

  11. Wow, these sound delicious! Joanne at Fifteen Spatulas sent me to you since I asked her about diabetes-friendly side dishes I could make for my DH. I am so glad I asked her and she knew about you!!! Variety…doing the happy dance here!!! Thank you for the time you obviously put in here to share your wealth of knowledge with the rest of us!

  12. So glad you got to participate this year :) These cookies look fabulous!

  13. Marion Summers says:

    Can I use powdered ginger, or will it be bad? How much would I add?

  14. Can you tell me what the texture is like on these cookies? Are they crunchy and sandy? I’ve been looking for a crunchy cookie– so I’m excited!

    • No, these are definitely on the softer side. But…you could get them crunchy easily by adding a little more almond flour and then baking a little longer.

  15. These looks like a DREAM!! Gorgeous!! :)

  16. I can never get enough of ginger and well it’s even better when it comes in a cookie!

  17. I just wanted to say I made these this week and they were the BEST low carb, grain free, sugar free treat I have ever made. I’ve tried SO many recipes for cookies, cupcakes and muffins…. these were BY FAR the best. I think it’s all the butter… it holds them together and keeps them soft for days. I added a little bit of almond extract and used SF choc chips instead of cranberries. Thank you so much for all you do!! Your recipes always actually taste good!

  18. Marion Summers says:

    I subbed the ground ginger with 1/2 tsp and it was good but i will add 3/4 next time. These cookies are soft, buttery and delicious!

  19. I’m making some customer ‘thank you’ treats this year with your recipes instead of sugar laden sweets. Thanks for opening minds to the issue of auto-immune problems. There’s not a lot of accessible information, this blog is an exception and educational links are amazing! Keep up the good and vital work.

  20. I made them and I was so dissapointed to see that they had the burning sensation of erythritol (I used Swerve). I like the taste and texture but can’t get passed that burning sensation. You haven’t use stevia with this recipe. Is it because you need the bulk of sugar in cookies recipes?

    • I think some people just must be way more sensitive to it, because I had no cooling sensation at all. For you, I’d say cut the Swerve in half next time and do about 1/4 tsp stevia. It should work just fine.

      • I’ll be sure to try it because I love the texture and the cranberry chewiness. I didn’t have ginger and did a mixture of lemon and vanilla extract. Maybe the spiciness of the ginger help to mask also this sensation. Thanks for the reply and thanks again for all these wonderful recipes!

        • Ooooh another tip I just thought of… a little xanthan gum can also mask the cooling sensation. Try 1/4 tsp in your cookies next time.

  21. Mmmmmmm, look great! No gluten!!

  22. Catherine H. says:

    These were delish! The ginger bits actually tasted citrusy once they were in the cookies. The perfect non-chocolate holiday cookie!

  23. Hi there. The current Food on Friday on Carole’s Chatter is all about favourite foods from childhood. I do hope you link this lovely one in. This is the link . Please do pop back to check out some of the other links. Have a great week.

  24. How di substitute sugar if I am just gluten free and don’t need sugar substitutes?

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