Keto Cranberry Oatmeal Cookies Recipe

Breakfast
Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.9/5
(1420 reviews)
Keto Cranberry Oatmeal Cookies
Zylo Recipes

Description

Imagine biting into a cookie that offers the warmth of oatmeal with a tangy, fruity surprise. These cranberry oatmeal cookies deliver just that – a comforting yet exciting flavor profile in every mouthful. The base of these treats captures the essence of traditional oatmeal cookies, providing a satisfyingly chewy texture that's both familiar and delightful.

They strike a wonderful balance, offering a substantial bite without being overly dense. What truly sets these cookies apart is the homemade cranberry swirl. A simple compote, crafted with fresh cranberries, is gently folded into the dough, creating pockets of intense flavor throughout.

As the cookies bake, the cranberries release their natural juices, infusing each bite with a burst of sweet and tart notes. The result is a beautifully speckled cookie, dotted with vibrant red gems of cranberry goodness. These cookies are incredibly versatile, making them a welcome addition to any gathering or a simple indulgence on a quiet afternoon.

Their inviting aroma fills the kitchen as they bake, promising a treat that's both comforting and special. Whether you're celebrating a festive occasion or simply craving a homemade delight, these cranberry oatmeal cookies are sure to satisfy. Their unique blend of textures and flavors creates a memorable experience, leaving you wanting more.

The chewy oatmeal base complements the soft, juicy cranberries perfectly, offering a harmonious balance that's hard to resist. To keep these cookies fresh, simply store them in an airtight container at room temperature. This will help maintain their soft texture and prevent them from drying out.

If you prefer a slightly firmer cookie, or if you want to extend their shelf life, you can also store them in the refrigerator. No matter how you choose to store them, these cranberry oatmeal cookies are a delightful treat that can be enjoyed any time of day.

Preparation Time

Prep Time
15 min
Cook Time
25 min
Total Time
40 min

Nutrition Information

Per 1 Cookie serving
C
Calories
177 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
3 g

C
Fats
15 g
Saturated Fats 8 g
Unsaturated Fats 6 g

Cholestrol 45 mg
Sodium 80 mg
Potassium 50 mg
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Ingredients

    1.
    Cranberries, fresh
    Cranberries, fresh
    2 oz
    2.
    Water
    Water
    0.5 cup
    3.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    1 tsp
    4.
    Liquid stevia
    Liquid stevia
    3 Drop
    5.
    Lemon juice, fresh
    Lemon juice, fresh
    0.25 tsp
    6.
    Almonds, sliced
    Almonds, sliced
    1 oz
    7.
    Coconut, dried, shredded or flaked, unsweetened
    Coconut, dried, shredded or flaked, unsweetened
    0.25 oz
    8.
    Almond flour
    Almond flour
    0.5 cup
    9.
    Baking soda
    Baking soda
    0.25 tsp
    10.
    Salt
    Salt
    1 dash
    11.
    Cinnamon
    Cinnamon
    0.13 tsp
    12.
    Almond butter
    Almond butter
    0.75 oz
    13.
    Honey
    Honey
    0.25 tsp
    14.
    Vanilla extract
    Vanilla extract
    0.13 tsp
    15.
    Brown Sugar Replacement
    Brown Sugar Replacement
    1 tsp
    16.
    Raw egg
    Raw egg
    0.5 large
    17.
    Butter, unsalted
    Butter, unsalted
    0.5 tbsp
    18.
    Liquid stevia
    Liquid stevia
    3 Drop

Instructions

    1.
    In a small pot, combine frozen cranberries, water, powdered erythritol, liquid stevia, and lemon juice. Heat the mixture until it simmers and the cranberries burst. Cover the pot and continue simmering until the cranberries break down, release their juices, and form a sticky compote. Mash the cranberries with a fork to help them break down. Set the compote aside to cool completely.
    2.
    In a bowl, combine sliced almonds and unsweetened coconut flakes. Crush the ingredients into small pieces resembling oat flakes. Add almond flour, baking soda, salt, and cinnamon to the bowl. Stir to combine and set aside. In a stand mixer, blend almond butter with honey, vanilla extract, brown sugar substitute, and egg using a paddle attachment. Melt the butter and mix it into the almond butter along with liquid stevia.
    3.
    Once the wet ingredients are blended into a loose, creamy mixture, add the dry ingredients. Blend until a firm, slightly sticky dough forms. Add the cooled cranberry compote and blend on low speed until just incorporated. Avoid overmixing. Preheat oven to 350 degrees and line a sheet tray with parchment paper.
    4.
    Scoop the dough into 2-tablespoon portions and transfer them to the parchment paper. Gently press each portion of cookie dough about halfway down. Bake for 12 minutes, or until the edges are golden and the tops have a pink swirl. Let the cookies cool for 20 minutes before enjoying.