Golden Cookies (Low-Carb, Gluten-Free)

🧂 Ingredients

• 1/2 cup pistachios

  chopped
• 30 g dried cranberries

  chopped (1/4 cup)
• 1.5 cups almond meal
• 1/4 cup coconut flour
• 1/4 cup shredded coconut

  unsweetened
• 1/2 teaspoon bi-carb soda
• 150 g unsalted butter

  cubed and softened (5.2 oz.)
• 1/3 cup stevia granules

  or another low-carb sugar alternative equal to 1/2 cup regular sugar
• 1 teaspoon vanilla essence

  or extract
• 1 teaspoon orange zest
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 small eggs

  if using large eggs, add a little extra flour

Instructions

• 1 Preheat the oven to 180 C / 355 F. Line two flat baking sheets with non-stick
  parchment paper.
• 2 Chop pistachios and cranberries and set aside.
• 3 Combine dry ingredients in a bowl and set aside.
• 4 Using an electric whisk, beat together butter and stevia until just combined.
  Add the other ingredients and whisk together for 10-15 seconds until well
  combined.
• 5 Add the dry flour mixture in 3 batches and whisk. Finally, add the nuts and
  cranberries and fold together with a spatula.
• 6 Using a small ice cream scoop or a tablespoon, add small blobs of the dough to
  the baking sheets (about 6 per sheet, with enough space between as the cookies
  will drop and flatten out while baking).
• 7 Either bake one tray at a time, or do them in two lots. Bake for 15 minutes,
  until golden brown. Don’t panic if it looks like the cookie dough is melting.
  The balls will melt and flatten into pancake shapes. When you remove the trays,
  they will feel soft to touch and a little bouncy. Leave them on the tray to cool
  for 5 minutes, then move with a spatula to a rack to cool completely. They will
  firm up and become more stable. I like to pop them in the fridge for an hour,
  and they get a really nice texture.
• 8 I also prefer to store mine in the fridge as they last much longer and stay
  fresh.

Nutrition Info