Sugar and Starch Free, No Problem

I’m obviously on a cranberry kick these last few weeks, and I apologize for all the cranberry recipes I’ve been posting. I love when fruit is in season, and I try to take advantage of the short time we get using these ingredients.

This weekend, I tested out this cranberry cookie recipe I had to share. It was full of tart cranberries and sweet chocolate chips that were so delicious. The flavor combo is out of this world. Hopefully, you can impress your friends and family with this cookie, and it’ll be our little secret that it doesn’t have traditional ingredients like sugar and flour.

While we’re on the topic of flour, let’s talk about what kind you can use for this cookie. I’m a big fan of Bob’s Red Mill Paleo flour for most things, but it does use arrowroot starch as a thickening agent and tapioca flour, so if you’re very careful with starches, there might be a better mix.

The other suggestion I’d have is to use your own blend. I’ll typically blend 3 cups of almond flour and 1 cup of coconut flour and then store my remainder in a large Mason jar for next time. If you’re using this method, include the baking powder and baking soda as the recipe shows, but if you’re using a mix, check the ingredients label to ensure they still need to include a thickening agent in the mix. Without further ado I present the most delicious cookie recipe on the planet. Don’t forget to screenshot and save for later!