And here I thought I knew almond flour. Early on in this diabetes thing, I bought a bag of almond meal from Trader Joe’s, and used it in a couple of recipes. It performed admirably and so I thought I was all set. I knew there were other brands out there, some made with blanched almonds, and all of them more expensive. But I figured that there couldn’t be that much of a difference. A finely ground almond is a finely ground almond, after all. I even sometimes went so far as to make my own at home by grinding them in a food processor. Sure, my baked goods were not of as fine a texture as those made with wheat flour, but I figured that was just par for the course, something I’d have to live with as a low carb baker. I made my peace with it and went on my merry way.
And then I received some lovely samples from Oh! Nuts. You may remember the Cashew Ginger Granola Bars I made with their gorgeous cashews. Well, they also sent me a bag of their blanched almond flour and when I finished off the last of my Trader Joe’s almond meal, I opened it up. I instantly noticed a difference. It was much, much finer and since it was ground without the skins, it was paler in colour. And when I baked with it, I was more than a little impressed. It baked differently and the final product had a much finer, more flour-like texture. Since it doesn’t have gluten, I still had to compensate for that and add more binders and leaveners, but ultimately, it made a huge difference to the quality of my baked goods.
Now that I finally see the difference, I decided to tackle chocolate chip cookies again. The thing about baking without sugar is that it is difficult to mimic some of sugar’s qualities. Replicating the sweetness is the easy part. In that holy trinity of baking, flour, sugar and butter, there is something magical that happens that allows cookies to spread and become crispy and chewy at the same time. I just haven’t found a way to to make anything low carb and gluten free that even compares. Until now.
These were originally conceived to be breakfast cookies, and I thought that the dried cranberries and walnuts would make them more hearty. But I tasted the batter partway through and it was wonderful but rich, so I thought I should make them smaller and more dessert-sized. This is not to say that you couldn’t eat them for breakfast, because I will confess that I did. It’s just that they seemed more like dessert to me. I also used some grain-sweetened chocolate chips I found at the grocery store as I didn’t have the time or the patience to make my own low carb chocolate chips and these had about half the carbs of regular semisweet chips. And at the last minute, I decided to make them with coconut oil in place of the butter.
The Results: These cookies are phenomonal (or were phenomenal, because they didn’t last long). I would be lying if I said they were just like conventional flour-and-sugar chocolate chip cookies. They don’t have the same texture at all, and they don’t spread and get all crispy/chewy. But they are rockin’ their own special thang and it is a very delicious thang indeed. Because of the coconut oil, they almost melt away in your mouth as you bite into them. And the cranberries give a sharp little tartness that offsets the richness of the almond flour, walnuts and chocolate.
If I had more than two thumbs, I would give these more than two thumbs up. They aren’t just great low carb cookies – they are great cookies all around! I will be making these again for certain. Now, the tough part is that unsweetened dried cranberries are hard to come by. You can make your own, as I did before Christmas, with the recipe HERE. And I had some left over, which is what I used in these cookies. But in place of that, consider using fresh cranberries chopped in small pieces. The juice may run a little but I think it would work just as well.
Cranberry Walnut Chocolate Chip Cookies
2 1/4 cups almond flour
1/4 cup granulated erythritol
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
1 large egg, lightly beaten
1/3 cup coconut oil, melted
1/2 tsp vanilla extract
16 drops stevia extract
1/4 cup unsweetened dried cranberries (or fresh, finely chopped)
1/4 cup chopped walnuts
1/4 cup low carb chocolate chips (or chopped high % cacao chocolate)
Preheat oven to 350F and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, erythritol, baking soda, salt and xanthan gum. Stir in egg, oil, vanilla and stevia until thoroughly combined. Stir in cranberries, walnuts and chocolate chips.
Form by hand into 1-inch balls, and place on baking sheet. Flatten with palm. Bake 7 to 10 minutes or until just starting to brown on top.
Let cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
Makes 18 cookies. Each cookie has 8.2 g of carbs total, but only 5.2 g if you subtract erythritol.
Barbara @ Modern Comfort Food says
I still haven't tried baking gluten-free cookies, but this scrumptious looking recipe will definitely be where I'll start. Thank you so much for sharing your detailed knowledge of and experience with the subject … and for including cranberries here!
Maris (In Good Taste) says
They are fabulous. You are very creative. I could eat these breakfast lunch and dinner!
Anonymous says
They look really good. I would like some right now 🙂
thepickyeater @ A Spoonful of YUMM ! says
carolyn !! these cookies are tempting me so much !! yummy pics 😀
Katrina {In Katrina's Kitchen} says
Carolyn – I am SO excited for this post! It is FABULOUS!! And you really captured some beautiful shots. I am a new user of almond meal and I have enjoyes it. Now I'm interested in trying this brand! Thank you! ♥- Katrina
Fresh and Foodie says
These look excellent. I love the vibrant pop of red. A neighbor of mine growing up used to make me similar cookies and I always loved them.
The Mom Chef says
They do look very, very good. I'm a big fan of cranberries in cookies. I'm interested in that almond flour. I've never purchased any but there is a recipe for macarons in my Fine Cooking issue that calls for it. Do you recommend I get my hands on that brand for these?
Torviewtoronto says
these look soft and delicious colours
Kelly says
These looks so yummy and fantastic! Your pictures are gorgeous 🙂
Parsley Sage says
These cookies are gorgeous. I love that they're just plain good cookies, regardless of being anything else. Well done and thanks for sharing!
Sandra says
I love that combo of Cranberry and Chocolate..and plus it is gluten free! Looks really tasty!!!
Jennifurla says
Love the bright colors, looks very tasty indeed
sheila @ Elements says
Your cookies look beautiful and I'm sure they taste wonderful! I've never used almond flour before but I'd love to give it a try one of these days. 🙂
In and Around Town says
They look great, low carb or not! Great recommendation for the almond flour and nice to know you do not have to settle 🙂
Tanvi@Sinfully Spicy says
I cant believe these are low carb.These look scrumptious.You are a really talented baker.I can never dare to bake with stevia.Have a nice weekend my friend.
Steph says
I am fascinated with your substitutions! All of your post, and goodies, just leave me in awe, and this one is leaving me hungry 🙂
Nami @ Just One Cookbook says
It's so hard to believe this is a low carb. I like the fact that you can still eat these delicious treats while you choose the right ingredients to make it healthier. I really need to work on that philosophy and take an action. Thank you for the recipe. I enjoyed your pictures as usual!
baking.serendipity says
I love cranberries in cookies and these do not look like they would disappoint! PS: I have a fun giveaway going on right now…stop by and check it out!
Kari says
They look amazing – and thanks for the information on different sorts of almond flour. I guess some things do come at a cost 😛
Marcia says
This looks so good! I make my own almond meal (it is what is left when I make almond milk). I'd love to find more ways to use it.
This is the first time I've seen your blog. Great writing! I'm sending it on.
jessica says
Carolyn,
These look amazing! Great photos!
Lindsey @ Gingerbread Bagels says
What gorgeous cookies! These have all of my favorite flavors rolled into one cookie. 🙂
Lizzy says
You are such a fabulous resource for those who need gluten free/low carb food! I'm always amazed at what I find here…your treats are extraordinary!!! This cookie looks so yummy…brava~ Happy Easter wishes to you~
sara @ CaffeIna says
I had the same experience with almond meal. I tried TJ and I liked it a lot so I thought there was no reason to try a more expensive one but there are indeed huge differences. I still like TJ's one but if you want a less rustic texture you have to go for the finely grounded. You did an amazing job with these cookies. I need to go and buy some of that almond flour.
Kate@Diethood says
Carolyn, as long as I have you, I could do a low-carb diet any time!! You have amazing recipes!
kitchenarian says
I have some almond flour left over from another recipe and I love baking with coconut oil. I can't wait to try these. Thanks for the recipe.
Lynn @ I'll Have What She's Having says
These sound great! I can see how the finer almond flour would perform better. I've made cakes with almond flour that was a little course, it really affected the texture.
cakewhiz says
yum! i like how the cookies have the reddish tinge coming from the cranberries…simply beautiful!
Diane says
I tried them…and they were really good! I think I skimped on the sweetener so next time I'll make sure to be exact…My DH really liked them and that's something! I even dried my own cranberries so it was pretty cool…I will definitely make them again but up the sweetener. This was my very first time using Almond Flour so YEAH! and Thank you!
Foodiva says
These cookies look incredible! I always, always scroll down your ingredients list because I still can't quite comprehend how your baked goodies are always low-carb and gluten-free… They look totally sinful!
Katrina says
Those DO look great–healthy or not!
A Busy Nest says
I love the name of your blog! These cookies look fantastic. Cookies are my favorite to bake.
Marsha @ The Harried Cook says
Beautiful cookies! 🙂 I love the little red cranberries peeking out through the brown cookie… gorgeous! Thank you for sharing! 🙂
Thank you for stopping by my blog! 🙂
Jeanette says
Yum! These cookies look amazing. Love almond flour, dried cranberries, walnuts and chocolate chips. What a treat!
Audrey Ellen @ My Scene and Herd says
Cranberries and walnuts make me think healthy, could I get away with eating one for breakfast?
MelanieGreenbergPhD says
Looks healthy & delicious. A good way to get kids to eat cranberries and walnuts!
Cake Duchess says
Beautiful photos! Your cookies look so good. I love cranberries and walnuts. I wish you and your family a Happy Easter.
The Addicted Baker says
Looking yummy! Totally want to eat these right now!
Beth Michelle says
I always love a good cookie recipe and these look just wonderful! Beautiful photos too 🙂
Karen says
I love that you used real chocolate here instead of white chocolate! These look almost light and airy, but the chocolate must make them so decadent.
Good luck on your training!
Tiffany says
These cookies LOOK phenomenal! I can only imagine how they tasted!
Terra says
I love learning about almond flour, I keep learning about it from all your lovely recipes!!! Thank you for this beautiful recipe, it really does sound fantastic:-)
Hugs, Terra
Jennifer says
Beautiful photos as per usual. Good job – sounds lovely!
kita says
I love cranberries in cookies! These sound awesome.
Sylvie @ Gourmande in the Kitchen says
I'm going to have to try the almond flour you recommend. I've been using one I find at a restaurant supply store near me and it's from blanched almonds but the grind just isn't fine enough for me, especially when making macarons.
briarrose says
A beautiful cookie and so colorful. I would have had a couple for breakfast for sure. 😉
Cara says
I've been loyal to TJ's almond meal for a while, but thank you for the tip on Oh Nuts – I'll have to try it! I've enjoyed their other products.
Kicking Carbs says
I am going to make these without Xanath Gum as I don't have any. Either tonight or tomorrow. They look so delish!
I have Honeyville almond flour, I wonder how it compares?
M
Laura says
WOW. These look amazing!
laura says
be careful of making without xanthum! your cookies may end up quite thin and brittle. love this recipe! saving it to my online cookbook at http://cookmarked.com !
Kicking Carbs says
I made them! They are good. I had to adapt the recipe as I didn't have coconut oil (used butter) or xanthan (sp?) gum. I was worried they wouldn't turn out, but they did and they held together well.
I posted a pic and how I made them on my blog if anyone wants to see.
Thank you for the recipe. This is going to see regular use at our house!
M
Kicking Carbs says
Oh, wanted to add, I made them bigger ( I think) which may have helped them hold together.
No 1" balls, more like 2".
M
Elle says
I want these! They look spectacular, seriously. Great flavors, too! I need to use more almond flour and coconut oil in my baking!
janet says
Ahhhhhhhh.mazing!!!!!! These are hands down the best chocolate chip cookies I have ever made, regardless of ingredients…totally the best ever! I used Honeyville almond flour, Truvia for the erythritol, and 1/2 tsp Stevia plus for the stevia drops. Dough seemed dry so I added 1 TBSP almond milk…glued it all together perfectly. Your recipes are my favorites – please keep them coming!
Catherine H. says
Total agreement with Janet and Kicking Carbs–fantastic low carb cookies, the best I've ever made. I love wanuts, I love cranberries, and I love dark chocolate, and they all come together perfectly in this tender little cookie. These rarely last two days in my house since I can't keep away from them. Thank you!
Samanha says
Thought you’d like to know your image is being used here:
http://www.etsy.com/listing/130726121/chocolate-chip-cranberry-cookies-gluten?ref=shop_home_active
Robin says
Any idea about calories/cookie? I may just put it into my cookbook on FatSecret. The site figures it out.
THANKS FOR ALL YOUR WORK ON BRINGING US WONDERFUL TREATS!
Robin says
My dough is dry. Is it supposed to be moist and hold together like a “regular” cookie dough?
Robin says
I’ll check out the different almond flours. I’ve always used Bob’s Red Mill, but maybe that’s too heavy. I made a recipe last night that called for 8 oz. of almond flour…NOT 1 cup. It makes a HUGE difference in the amounts.
Carolyn says
Yes, the almond flour makes a huge difference. Honeyville is much finer and your dough would not be dry.
jenn says
what is the nutritional value per cookie? Calories, fat etc?
Thanks
Carolyn says
You will have to enter the ingredients into some nutritional software. Thanks.
Victoria Olson says
I’m a gluten-free, sugar-free baker for almost a year at this writing, who’s used both TJ’s skins-on, and Bob’s Red Mill blanched almond flours. I prefer TJ’s, I like the ‘whole meal’ feel, its dryness and lightness. I think blanched almond flour is too dense and damp for baking, but that’s my opinion. I don’t think one is better than the other, it’s a matter of preference.
I would like to say it’s important to pack a dedicated-amount dry measure cup (1/4, 1/2, 1/3, etc.), with nut meal flour, vs. not packing it down or using a single, multi-amount single-cup wet measure. To not do so, especially with Paleo baking (honey is used), will get you a soggy finished product. TJ’s absorbs moisture better. You may need a Tablespoon or so more TJ’s almond flour than the blanched almond kind in a recipe.
Modern baked goods are based on centuries of experience with sugar and wheat flour. Sugar tenderizes baked goods by pulling in more moisture than the wheat flour (when that’s used), preventing the creation of gluten. Gluten adds density, structure. The presence of sugar means less gluten, thus softer cookies. Sugar in combination with a fat (butter/margarine/shortening) will melt away, leaving spaces in the fat that become filled with CO2 during baking. This adds an ‘airiness’ to the final product. That’s why we ‘cream’ the butter and sugar together, to get that holes-filled-with-CO2 result. Sugar also caramelizes when baked, creating a browner, crispier product with more ‘eye appeal’.
The impact of sugar flies out the window when you don’t use it with wheat flour, or at all, or if you use honey (Paleo), which adds liquid. Without gluten and sugar we’re destined to have spongey cookies. I’m not upset by that.
I don’t care for the taste of Stevia, so I use a Splenda-type (store brand), dry, granulated, no calorie sweetener. I’m very pleased with the results, and appreciate all the pioneering work people like the original poster here are doing to raise awareness of gluten-free, sugar-free baking.
Sue Bender says
Victoria Olsen, I learned a lot from your comment. I never knew before why we cream butter and sugar for example. If you ever do cooking classes or demonstrations online (you-tube) I would be interested in knowing about it! Thanks
Victoria Olson says
Sue – thank you for your kind comment. I do love to bake and the Internet is full of helpful info. Happy baking to you!
Hangga says
Hi victoria thanks for knowledge. i am also baker who specialize in low carbs baked goods. i ve to admit i find it is hard to get crunchy cookies in low carb style, most cookies tend to be soft. i dont hv problem with it, but in my country most ppl love crunchy cookies .
Victoria Olson says
ChocoPerfection brand makes a dark chocolate bar that is sugar free (milk chocolate, too). It must be chopped but melts nicely when heated, stays firm at room temperature, tastes like the real thing and will melt in your mouth. I love it in low carb chocolate chip cookies. It’s available at health food stores. I think the bars are 3 or 4 ounces. ChocoPerfection used to make chips, not any more. Maybe they’ll do so again.
Victoria Olson says
Edit: the bars are 1.78 ounces. This is about 1/3 cup chopped.
heather says
These cookies look amazing! I am excited to try them but I am not a fan of sugar substitutes and would rather just use sugar (or honey) (yes, I know this defeats the “lowcarb” purpose but my purpose is good gf cookie and I am not too concerned with the carbs per se). How would I sub sugar or honey in for the erythritol?
Thanks!!
Carolyn says
Okay, definitely don’t use honey. If sugar, use in the same amount as I use Swerve. If you can get coconut sugar, even better.
heather says
Wow–thanks so much for your prompt reply! And for even addressing what I now realize may be a rude question given the point of the recipe to avoid actual sugar–I am sorry about that! I hope to experiment with these this weekend.
Carolyn says
It didn’t come across as rude at all! Sorry, I am in a bit of a rush this morning so my reply might have been abrupt. Don’t use honey because it will add too much liquid and your wet/dry ratios will be off. You’re much better off with granulated sugar or coconut sugar.
Victoria Olson says
I made these today and they came out salty, tasteless and dry. I do pack my almond meal into the measuring cups, maybe that’s why.
I measured out level Tablespoonsful and got 25 cookies, so it’s not that mine were bigger. I flattened them out to 1/2″ height.
I added slightly more ‘extra ingredients’, 1/3 cup each (chopped) instead of 1/4 cup. That seemed more like the right amount.
I would suggest doubling the sweeteners. The cookies came out like crackers. My DH calls them ‘Stalinist cookies’ because they are bereft of sweetness, more like fat crumbly crackers than cookies.
More vanilla extract might help, too.
I HAD to bake them for 20 minutes. At 15 minutes they were still wet in the center, and I didn’t like the underdone mouth feel, because half the cookie was fall-apart crumbly and half was soggy. Maybe more xanthan gum?
Anyway, I think this recipe needs work, sorry. YMMV.
Carolyn says
I am sorry, Victoria, but this recipe does not actually need work, if you make it as written. I’ve made it several times. I do not pack my almond flour…if I did, I would specify that in the recipe. You have come here with your ideas of what constitutes good low carb, gluten-free baking. I have my own very extensive experience and I do things differently. Many other readers have made these and loved them so I know it’s not the basic recipe that is at issue here.
As with much in gluten-free baking, if you do things a little different, the results can vary greatly. You mentioned in another comment that you use a different sweetener. Again, that is a huge part of the issue. Please understand that you are more than welcome to experiment with my recipes. However, unless you follow them to the letter, I cannot guarantee the outcome. That goes without saying, I would think.
Cindy says
Hi – can’t wait to try these. But, I have every ingredient except for the erythritol. Can I use sucanat, coconut crystals or cane sugar? Thx!
Carolyn says
Yes, i think they would work fine.
heather says
These cookies were, hands down, THE BEST cookies I have ever made with almond flour! The result was tender and even a bit chewy (I mixed grass-fed butter with the unrefined coconut oil for the same amount for a slightly different taste). They are gorgeous to look at and even non-gf eaters loved them. In full disclosure, I did sub sugar for the sugar substitutes (1 tbsp fine cane sugar and 4 tbps brown sugar, regular dried cranberries and regular mini semi-sweet choc chips) but in the scheme of things, that is so much LESS sugar than a “”normal” cookie recipe and they were still perfectly sweet. I am addicted! Thank you for this innovative recipe.
Cindy says
Have you tried freezing half the dough and baking at a later date? I’m wondering how to go about that? Form into cookies first or slice them frozen? I’m guessing they would take longer to bake…any thoughts?
Carolyn says
No, I haven’t tried it but my thought would be to form them into cookie first.
sara says
I totally burnt the first batch of these & they still tasted awesome! Thanks for sharing!
Linda says
WOW!
I followed your recipe for making my own dried cranberries (halved the sweetener), as well as your “homemade chocolate chips”. Then, I went to work at stirring up a batch of the above cookies. I used ground xylitol and a little stevia as sweeteners all the way around. My husband (20 yrs w type 2) and I agree that these are the best gf/sf cookies ever. He will watch his sugar levels closely to make sure these darlings do not raise his glucose readings. He is pretty sensitive. He is strict w diet and is only on 1000 mg metformin & 5 mg onglyza daily. No insulin =) Do you have an opinion on the outcome?
Carolyn says
Well of course I have an opinion…my opinion is that I bet they won’t raise his blood sugar much at all and I hope that you will come back and let me know 🙂
Linda says
Well, two batches later, and no noted blood sugar increase. He is so happy =)
By the way, I used the link above for the dried cranberries, the 8 hour version. They are wonderful! And so are you!
Thank you for your dedication to improving the health, and quality of life of diabetics & their families. We are all healthier and happier because of you.
Carolyn says
I am thrilled to hear it! 🙂
Misty says
Hi there! Thank you for sharing your recipe. I just came across your website looking for a Copy cat of Jason’s Deli oatmeal cranberry walnut cookie, in low carb form. I just wonder will using almond meal be okay for cookies. I read about the differnce but hoping the mean will work as that is what I have on hand.
Carolyn says
It’s certainly worth a try but you won’t have quite as fine a cookie.
Misty says
Thanks for your fast response. I have them in the oven now. Will let u know how they turn out. Tastes the batter and was really good! Thanks again!
Misty says
Thanks for your fast response. I have them in the oven now. Will let u know how they turn out. Tastes the batter and was really good! Thanks again! Just finished. They were certainly a hit with my Mom and son!! They didn’t come out as pretty as yours but they were delicious!!!!!
Brenda says
These cookies are wonderful – as good as or better than those with sugar and wheat flour!!!
Aubrey says
Would these work with frozen cranberries? I can’t find unsweetened ones. These look so yummy!
Carolyn says
Yes, they will.
Pam Vienneau says
Using this dough as a base and fresh cranberries, I can redo my favorite holiday cookie…I’ll be using macadamia nuts and SF white chocolate chips (homemade I hope – looking for a recipe)
Alana says
I want to make these but without the stevia. How much Swerve would I replace the Stevia and erythritol with?
Carolyn says
Replace with another 1/4 cup Swerve.
Alana says
Thank you so much! Making theses and the Italian Christmas Cookies tomorrow. So glad I will be able to have Christmas goodies that I can actually eat this year!
Barbara Bennett says
Caroyln..I hope you can help me..I just made these today with what I believe are the same ingredients as yours..I have followed you long enough to know what they are..I made mine with a scoop, got maybe 21 or so..Flattened them as you suggested..ovens all vary so I start with less time then the recipe..Just to see..They just seemed dry to me, I under cooked a batch to see..not a big difference..Also why do you think my cookies come out so pale..I mean anemic ..Is the Almond Flour, I use Bobs extra fine ..I also never pack the flour..What do u think happened..Thank you..
Carolyn says
Are you using the same sweetener?
Suzan says
I made this last night. I left out the walnuts because I didn’t have any. For the chocolate chips I use 70% cacao chocolate. I doubled the recipe because we are having company. I ended up with 55 cookies at 2.38 carbs each. I’ll be making these again. Yum.
I was wondering if these would work as a cookie bar recipe instead of individual cookies. Also could they be made with butter instead of coconut oil?
I was so thrilled to find your recipe because a friend had made similar cookies that weren’t low carb. They were great and I wanted to be able to make a low carb version. Of course hers were made with oats,white chocolate,sweet cranberries,and sugar. Not good for my diabetes.
Thanks for coming up with fantastic low carb recipes.
Carolyn says
Yes, I am sure they could be made into bars and they would be great with butter instead of coconut oil.
Patti says
Hi, Carolyn
I was wondering as I’m alergic to nuts do you think these could be made with sunflower seed flour or pumpkin seed flour.? All help appreciated. I also don’t have any liquid stevia. I have powered stevia, swerve, and cocoanut sugar, also Surkin gold
These look amazing I can’t wait to make them. I just bought cranberries. You have great recipes. I know how much work goes into trial and error of baking GL free.
Thanks so much
Carolyn says
Yes, you can use sunflower seed flour but use a tbsp of lemon juice to avoid a greenish tinge. You can use whatever sweeteners you like best. Thanks!
Jeannine says
Just made these and they are fabulous!! My batter was not dry at all, in fact a bit oily and the cookies baked up just fine. Thanks Carolyn for another wonderful recipe.
Jeannine