Choc Chip & Cranberry Cookies

Searching for a recipe for an Easter egg replacement treat I found this recipe on YouTube modifying it slightly by omitting the sweetener, and sugar free (but not sweetener free) choc chips, replacing these with a small amount of unsweetened cranberries and very dark chocolate. The result is a portion controlled (makes two) cookie that really hits the spot without the excessive carbs and a microbiome that doesn’t go into chaos over an influx of fake sugar.

The original recipe (link above) uses a microwave to “bake” the cookies but I found that a traditional oven bake gave them a more robust texture.


15g Butter or Coconut Oil (melted)
56g Almond Flour
1/2 tsp Salt
1 Egg Yolk
1/2 tsp Vanilla Extract
1 Square of 90% Dark Chocolate (chopped)
1 tbl Cranberries (chopped)

Combine all the ingredients until a crumbly mix is achieved.
Form the mixture into a ball and divide into 2 equal sized balls.
On a sheet of parchment, flatten and shape each ball into 2 cookies approximately 1 cm thick and 10 cm in diameter.
Bake for 20 mins at 180°C
Allow to cool completely

2 Replies to “Choc Chip & Cranberry Cookies”

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