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Cranberry Almond Cookies (THM S/Low Carb)

Sarah Criddle
  • 0 minutes
  • Serves 30

INGREDIENTS

1 cup

chopped fresh cranberries

1 1/2 cups

slivered almonds

1 cup

THM Baking Blend (if you do not have this you can use 1 1/2 to 2 cups of almond flour and 2 tbsp of coconut flour, the reason it's so much more than the baking blend is because baking blend is much more absorbent.)

1 cup

softened unsalted butter

2

eggs room temp

3/4 cup

plus 3 tbsp of THM Gentle Sweet (add 1/4 cup of if you like sweeter- you can use 1/2 cup of Truvia or Pyure, 1/3 cup of THM Super Sweet, or 1 1/2 cup of Swerve or Xylitol add more if needed)

1 tsp

baking powder

1/2 tsp

almond flavor (if you don't like this just use vanilla)

1 tsp

salt & a good pinch of salt