THE BEST Keto Friendly Cranberry Macadamia Cookies

Posted by Ani Blinova on February 19, 2019



OHH MY GOSH guys, we found the holy grail of post-meal cookies. These are a simple, scrumptious twist on our current fave cookie recipe. We went through a pretty significant donut phase a few years back (where I had invisible handcuffs attached to that donut pan, baking every version of healthy donut humanly possible), and now we're clearly going through a cookie phase. Let's let it pass.

Without further ado or mumbling, let's get into the recipe!


  • 1 egg
  • 1/4 cup melted coconut oil
  • 1/3 cup almond butter
  • 1 tablespoon almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon pure Stevia extract
  • 1.25 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup macadamia nuts, chopped
  • 1/4 cup dried cranberries (try to get the unsweetened kind)


  • Preheat the oven to 350F, and get your baking sheet/silpat ready
  • In a large bowl, whisk the egg vigorously. Whisk in the coconut oil, almond butter, almond milk, stevia, vanilla extract, and almond extract.
  • In that same bowl, sift in almond flour, baking soda, and half the salt (1/8th teaspoon). Mix well until combined.
  • Mix in the chopped macadamia nuts and cranberries.
  • Scoop onto silpat using a tablespoon or melon baller. Sprinkle with remaining salt, and bake for 12-14 minutes.
  • Serve with a scoop of Strawberry Cheesecake Wink for the ultimate gorgeous dessert!

Nutritional Information:

Serving size: 1 cookie with 1 scoop of Wink. Recipe makes 15 servings

Calories - 179

Fat - 13.7g

Carbs - 10.7g

Fiber - 6.1g

Sugar - 1.2g

Protein - 5.9g