These keto white chocolate cranberry cookies consist of an almond and coconut flour cookie dough, loaded with white chocolate chips and dried cranberries. You'll never believe these classic cookies are low carb and sugar free! Preheat the oven to 180C/350F and line a large baking tray with parchment paper and set aside.
A soft, chewy cookie filled with cranberries, white chocolate chips, and a brandy flavor. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. In a large bowl, cream together the butter, brown sugar, and granulated sugar until fully combined.
Add the chocolate chips and the dried cranberries and beat until well incorporated. Spoon heaping teaspoons, or use an ice cream scooper, of the dough onto the baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges.
As not all the ovens are the same, your dried cranberry chocolate cookies are done when the edges are beginning to brown and the center is still soft. Overbaking them can make it harder to enjoy them. Always let the baking sheet cool off completely before adding the second batch of cookies to bake.