Cranberry Pecan Cookies with Almond Flour are so good that I dare not make them unless we are going to have company or I freeze some immediately to remove temptation. Otherwise, they quickly disappear. They’re made with almond flour, rather than the nasty white stuff, and I use Splenda, but moderation is a virtue one should practice. Practice makes perfect!
- 2 cups almond flour
- 1/2 cup Splenda or sugar
- 1/2 tsp. vanilla extract
- 1 stick butter, softened
- 1/4 cup chopped pecans
- 2 Tbsp. dried cranberries (I use reduced sugar Craisins) I give them a light chop. Don’t get the pieces too small, because you won’t even taste them if you do and that would then be such a waste of carbs, if you know what I mean!
Preheat oven to 300 degrees. In a medium mixing bowl, mix together the Splenda and butter and vanilla extract. Then add the almond meal. When all those ingredients are well mixed, add the cranberries and pecans. Mix to distribute.
Roll the cookies into balls slightly smaller than a walnut and place them on a baking sheet about an inch apart. Sprinkle some Splenda or sugar lightly on top, then flatten each cookie with a flat bottom glass.
Bake 11 minutes. Take them out and check doneness. They should be slightly golden brown on bottom. Put back in if they need to bake longer, but check them frequently to ensure they don’t get too brown on bottom.
Allow to cool completely before removing them with a spatula and plating them.
These freeze really well, but they don’t travel well because they can end up being crumbly.
These have a texture that is similar to Mexican wedding cookies, making them a perfect accompaniment to coffee or hot tea. I drink neither. I just eat the cookies.