Ingredients

Dry Ingredients:

  • 1 ½ cups almond flour (blanched for a smoother texture)
  • ¼ cup coconut flour
  • 1 tbsp powdered erythritol or monk fruit sweetener (or your preferred low-carb sweetener)
  • ¼ tsp salt
  • ½ tsp vanilla extract powder (optional for added flavor)

Wet Ingredients:

  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp water (if needed, to help bring the dough together)

Add-ins:

  • ¼ cup dried cranberries (sugar-free or sweetened with erythritol, chopped if large)
  • ¼ cup pistachios, chopped (unsalted, shelled)

Instructions

1. Preheat Oven:

  • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Dry Ingredients:

  • In a medium-sized bowl, whisk together the almond flour, coconut flour, sweetener, salt, and optional vanilla powder.

3. Mix Wet Ingredients:

  • In a separate bowl, cream the softened butter with the sweetener until light and fluffy (use a hand mixer or stand mixer).
  • Add the egg and vanilla extract, and mix until fully combined.

4. Combine Wet and Dry:

  • Gradually add the dry ingredients into the wet mixture, mixing until a dough forms. If the dough is a little too crumbly, add 1-2 tbsp of water to help bring it together.

5. Add Cranberries and Pistachios:

  • Gently fold in the chopped cranberries and pistachios into the dough until evenly distributed.

6. Shape the Cookies:

  • Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet.
  • Flatten each cookie slightly with the back of a spoon or your fingers, as shortbread cookies don’t spread much while baking.

7. Bake:

  • Bake for 12-15 minutes, or until the edges are lightly golden.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

  • Sweetener adjustment: If you prefer a sweeter cookie, you can increase the sweetener slightly, but remember, these are meant to be mildly sweet with the tart cranberries balancing them out.
  • Nut variation: If you don’t have pistachios, you can substitute with chopped almonds or walnuts.
  • Storage: These cookies store well in an airtight container for up to a week, and they freeze well too if you want to save some for later.