Cranberry-Orange Cookies (gluten, dairy and sugar free)

Cookies are a huge part of November and December.  I'm all about eating cookies any time of the year, but during these winter months they are in high demand!  Cookie exchanges, tins of cookies for our neighbors, and Christmas parties all call for COOKIE baking.  Many traditions are wrapped around baking and just because you are eating a low glycemic lifestyle doesn't mean you have to be left out!  Trim Healthy Mama is for everyday life, which includes holidays and celebrations.  If you go off plan, that is certainly your prerogative, but you can stay on plan if you do a little prep. cranberryorangecookiesOne of my favorite flavor combos is cranberry and orange.  I don't know why, but they sing sweet harmony when they're together.  These cookies are gluten free and can be made dairy free with one easy swap that I list in the ingredients.  These cookies are a THM "S". Ingredients:
  • 1 cup THM Baking Blend
  • ½ cup of unsweetened almond milk or water
  • 1 egg
  • 1 tsp vanilla
  • 2 Tbs THM Sweet Blend or 4 Tbs of Truvia
  • 1 tsp baking powder
  • 3 Tbs butter or 3 Tbs refined coconut oil if you are dairy free
  • pinch of salt
  • 1/4 cup walnuts or pecans, chopped
  • 1 Tbs. zest of an orange or cutie
  • 1/2 cup fresh cranberries, chopped fine (if unsweetened and dried, use about 1/4 cup)
  • 1/4 tsp butter extract if you are dairy free and use the coconut oil (optional)
Directions: Pre-heat oven to 350 degrees.  I used frozen cranberries.  I measured out 1/2 cup and then chopped them very finely.  You can use a food processor if you just pulse it once or twice.  You don't want a mushy mess, but finely chopped berries. You could use unsweetened dried cranberries as well.  I bet it would be about 1/4 cup of them, chopped. doughIn a bowl, mix all the ingredients together.  I just stir it by hand.  When done, I let it chill for awhile in the refrigerator because it's soft. Chilling it made it much easier to scoop with my TBS.  Scoop 1 Tbs size cookie dough onto a lightly greased cookie sheet.  I did take a glass cup that was sprayed with cooking spray and flattened my cookies down.  Bake for 12-14  minutes at 350.  Oven baking times may vary.  This made me 15 cookies.  I'd eat 2 or 3 cookies for dessert.  They aren't large cookies. You can certainly double or triple the recipe for more cookies.  I enjoy trying small recipes to make sure I like them before I make big batches! Glaze: Melt butter in a pan and add the milk.  Whisk together.  Add sweetener and vanilla.  After my glaze started to gently boil, I took it off the burner and added in the gelatin.  Whisk well so it doesn't clump.  Add orange zest at the end and then glaze your cookies! cookieplateYou can certainly choose not to glaze the cookies if it's too much of an extra step.  They taste just as lovely without it.  You could also bake this in a 9 by 9 glass baking dish for a cookie bar.
Cranberry-Orange Cookies (S)
Author: A Home With Purpose
Prep time:
Cook time:
Total time:
Serves: 15
Cookies with a flavor combo sure to please! Nothing beats orange and cranberry in a dessert.
Ingredients
  • 1 cup THM Baking Blend
  • ½ cup of unsweetened almond milk or water
  • 1 egg
  • 1 tsp vanilla
  • 2 Tbs THM Sweet Blend or 4 Tbs of Truvia
  • 1 tsp baking powder
  • 3 Tbs butter or 3 Tbs refined coconut oil if you are dairy free
  • pinch of salt
  • 1/4 cup walnuts or pecans, chopped
  • 1 Tbs. zest of an orange or cutie
  • 1/2 cup fresh cranberries, chopped fine (if unsweetened and dried, use about 1/4 cup)
  • ¼ tsp butter extract if you are dairy free and use the coconut oil (optional)
  • -------------------------------------------------------
  • Glaze:
  • 2 Tbs butter
  • 2 Tbs unsweetened almond or cashew milk
  • 1 tsp THM Sweet Blend
  • 1/2 tsp vanilla
  • 1 tsp THM Just Gelatin
  • 1 tsp orange zest
Instructions
  1. Pre-heat oven to 350 degrees.
  2. NOTE: I used frozen cranberries. I measured out 1/2 cup and then chopped them very finely. You can use a food processor if you just pulse it once or twice. You don't want a liquid mess, but finely chopped berries. You could use unsweetened dried cranberries as well. I bet it would be about 1/4 cup of them, chopped.
  3. In a bowl, mix all the ingredients together. I just stir it by hand.
  4. I let it chill for awhile in the refrigerator because it's soft.
  5. Scoop 1 Tbs size cookie dough onto a lightly greased cookie sheet.
  6. Flatten with a glass that is lightly sprayed with cooking spray.
  7. Bake for 12-14 minutes at 350. I touch the top to make sure they aren't mushy, but getting firm.
  8. Oven baking times may vary.
  9. This made me 15 cookies.
  10. ______________________________________
  11. Glaze Instructions:
  12. Melt butter in a pan and add the milk. Whisk together.
  13. Add Sweetener and vanilla.
  14. After my glaze started to gently boil, I took it off the burner and added in the gelatin.
  15. Whisk well so it doesn't clump.
  16. Add orange zest at the end and then glaze your cookies!
  17. Glaze is optional, but super good.
The first week of December I will be sharing a Christmas Cookie Post FULL of on plan cookie recipes!  Be sure to check it out!  I hope you have a wonderful Thanksgiving.  Count your blessings and hold them close. **This post contains affiliate links.  This costs you nothing extra, but gives me a little $ to keep my site up and running.

About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

7 Responses to “Cranberry-Orange Cookies (gluten, dairy and sugar free)”

    • godzgaljen@gmail.com

      You could try a combo of coconut and almond flour? I’ve not tried that…but I know many do that. Might need a bit more liquids..

    • Ruth

      I mix my flours quite a bit. I’d do 2/3 C almond meal, 3 T golden flax, and 2 T coconut flour. That adds up to a cup, right? Anyhow, whatever recipe I’m making even if it calls for all almond flour, I mix it. Mostly almond flour, then golden flax, and the least coconut flour. I actually like it better than using all almond flour. I’ve not used the baking blend yet, but I’m looking forward to trying it. Hope this helps

  2. LeAnn

    Thank you for sharing this recipe! I am so excited to try it! Happy Thanksgiving!

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