Cranberry Almond Oat Cookies
Cranberry Almond Oat Cookies (Diabetic-Friendly, Dairy-Free)
Soft, lightly chewy holiday cookies made with oats, almond flour, and cranberries. Naturally sweetened, allergy-friendly, and suitable for diabetics.
Ingredients
- 1½ cups old-fashioned rolled oats
- ¾ cup almond flour (or oat flour for nut-free)
- ⅓ cup monk fruit sweetener or erythritol blend
- ¼ cup unsweetened dried cranberries
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¼ cup unsweetened applesauce
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix oats, almond flour, sweetener, cinnamon, baking soda, and salt.
- In another bowl, whisk egg, applesauce, coconut oil, and vanilla.
- Combine wet and dry ingredients; fold in cranberries.
- Scoop small mounds, lightly flatten.
- Bake 10–12 minutes until edges are lightly golden.
- Cool completely before serving.
Tips
- Use unsweetened cranberries to keep carbs and sugar low.
- Keep cookies small for better portion control and blood sugar management.
- Let cookies cool fully before eating — they firm up and taste better.
- For extra holiday flavor, add a pinch of nutmeg or orange zest.
- Store in an airtight container up to 5 days, or freeze for longer storage.
Nutrition Information (per cookie, approx. – makes 14–16 cookies)
- Calories: 110–120
- Carbohydrates: 10–12 g
- Fiber: 2–3 g
- Net Carbs: 6–8 g
- Protein: 3 g
- Fat: 7 g
- Sugar: <1 g (no added sugar)
