Cranberry Sugar-Free Chewy Sugar Cookies

Preheat oven to 350°F and line 2 cookie sheets with parchment paper.

In a medium bowl, mix flour, salt, cornstarch and baking powder. Set aside.

In a large mixing bowl, beat monkfruit and butter with an electric hand mixer until light and fluffy and pale in color.
Add egg and vanilla and beat until well combined. Gradually stir in flour mixture into butter mixture, stirring just until combined and dough forms a ball. Stir in cranberries and pistachios.

Using a cookie scoop, scoop the dough into balls on the prepared cookie sheet, pressing down until they are about 1/2 inch thick. Bake until the edges just begin to turn golden brown, about 13–14 minutes. They will still feel very soft and unbaked—that is good.

Let cool on the cookie tray for 5 minutes, and then transfer to a wire rack to finish cooling. Devour!

Note: I used Pillsbury brand of gluten-free flour and recommend using the same to ensure results. Also, please weigh your flour to make sure your cookies come out right!