Cranberry-White Chip Cookies

Cranberry-White Chocolate Chip Cookies

Yield: 9 cookies
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Cooling Time: 15 minutes
  • Total Time: 45 minutes


  • ¼ cup Bake Believe® White Baking Chips, plus more for garnish
  • ¼ cup butter, melted
  • ¼ cup keto-friendly sticky maple syrup, like Good Good Sweet Like Syrup
  • 2 tablespoons unsweetened applesauce
  • ½ teaspoon vanilla
  • 1 ½ cups almond flour
  • 3 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup dried unsweetened cranberries


  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together the melted butter, maple syrup, applesauce, and vanilla.
  3. Add the almond flour, coconut flour, baking powder, and salt and mix to combine.
  4. Add the white baking chips and dried cranberries, then mix once more.
  5. Divide the dough into 9 equal portions.
  6. Roll each portion into a ball, then flatten to form a cookie shape.
  7. Place on the cookie sheet and bake until the edges of the cookies begin to lightly brown, about 12 minutes.
  8. Garnish by pressing additional white chips into the warm cookies, if desired.
  9. Allow the cookies to cool for 15 minutes and eat warm or allow to cool completely.
  10. Store in an airtight container at room temperature.