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Low-Sugar Cranberry Pistachio Shortbread Cookies

ByHannah Peterson

Low-Sugar Cranberry Pistachio Shortbread Cookies

A Buttery, Festive Cookie That’s Diabetic-Friendly & Beautifully Simple

There’s something magical about a cookie that looks like it came straight from a bakery window but takes only minutes to mix together. These Cranberry Pistachio Shortbread Cookies are exactly that kind of magic — buttery, lightly crisp, speckled with ruby-red cranberries and green pistachios. They’re naturally festive, wonderfully tender, and practically melt in your mouth.

And the best part?
They’re made with low-sugar, diabetic-friendly ingredients that don’t compromise flavor or texture. With the right swaps, you can enjoy classic shortbread without the blood-sugar spike.

This is the kind of cookie you’ll want to keep on the counter, gift to friends, or enjoy with your afternoon tea… guilt-free and full of joy. 💛

🍪 Ingredients

(All ingredient names are standard in Canada, US, and UK.)

Dry Ingredients

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ¼ tsp salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar-free sweetener
    • Erythritol, Monkfruit, or Allulose all work well
  • 1 tsp vanilla extract

Add-Ins

  • ½ cup chopped pistachios (unsalted or lightly salted)
  • ½ cup reduced-sugar dried cranberries
    • (Look for “reduced sugar” or “no added sugar” brands. Common brands available in Canada/US/UK.)

🥣 Instructions

1. Cream the butter + sweetener

In a large bowl, beat the softened butter and sugar-free sweetener until pale, fluffy, and smooth.
This step gives your shortbread that classic melt-in-your-mouth texture.

2. Add vanilla

Mix until fully combined.

3. Add dry ingredients

Stir in the almond flour, coconut flour, and salt.
The dough will be soft but slightly crumbly — exactly how shortbread should be.

4. Fold in pistachios & cranberries

Gently mix until the add-ins are evenly distributed.

5. Shape & chill

Form the dough into a log shape, wrap tightly in parchment or cling film, and refrigerate for 1–2 hours.
Chilling is key — it prevents spreading and keeps the cookies thick and tender.

6. Slice & bake

Preheat oven to 350°F (175°C).
Slice chilled dough into ½-inch rounds and place on a lined baking tray.

7. Bake 10–12 minutes

Remove when the edges look just slightly golden.
Shortbread firms as it cools.

8. Cool completely

Let cookies rest on the tray for 10 minutes before transferring to a cooling rack.

📊 Nutrition Information

(Per Cookie — 20 Cookies)

Using almond flour + sugar-free sweetener + reduced-sugar cranberries

NutrientAmount
Calories105
Carbs5g
Fiber2g
Net Carbs3g
Fat9g
Protein2g
Sugar1–2g

Low in sugar. Low in net carbs. High in flavor.
Perfect for anyone managing diabetes or simply avoiding sugar.

💡 Why These Cookies Work for Diabetic-Friendly Baking

✔ Almond + coconut flour keeps carbs low and adds buttery richness
✔ Sugar-free sweeteners don’t affect blood glucose
✔ Reduced-sugar dried cranberries add sweetness without the spike
✔ Butter provides satiety and keeps the cookies soft, crumbly, and rich

This is a cookie that feels indulgent but works with your goals — not against them.

⭐ Baker’s Tips for Perfect Cookies

  • Want extra flavor? Add ½ tsp orange zest.
  • Want softer cookies? Bake only 10 minutes.
  • Want crispier edges? Bake 13 minutes.
  • Dough freezes beautifully — slice and bake straight from frozen.

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