Cranberry Chocolate Chip Cookies

Cranberry Chocolate Chip Cookies

Based on my gluten free chocolate chip cookies recipe, these are basically the same, with added cranberries, which makes them not just prettier, but also yummier. I tried making these cranberry chocolate chip cookies with 1/4 cup honey instead of the sugar, with tasty but a bit too soft and crumbly results.

If you’d like to keep experimenting, try adding a bit more almond flour to compensate for the additional liquid in the honey. Me? I’m a healthy eater but not a purist. 1/3 cup sugar in an entire batch of cookies is acceptable to me, so I decided to keep the original recipe as is and just add cranberries.

For a low-carb version, you can substitute xylitol for the sugar. See the nutritional breakdown for the low carb version under “Notes.”

Cranberry Chocolate Chip Cookies (Gluten Free)
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Dessert, Gluten-Free
Yield: 18 cookies
Ingredients
  • 6 tablespoons unsalted butter, soft
  • ⅓ cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1½ cups blanched almond flour
  • ½ cup (84 grams) dark chocolate chunks (70% cacao)
  • ½ cup (50 grams) fresh cranberries – choose small ones
Instructions
  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
  2. In a medium mixing bowl, whisk together the butter and sugar. Whisk in the vanilla, egg, baking soda and salt.
  3. Using a spatula, mix in the almond flour, ½ cup at a time, until well-blended.
  4. Fold in the chocolate chips and the cranberries.
  5. Drop the dough by rounded tablespoonfuls (I used a 2-tablespoons ice cream scoop), three inches apart, onto the prepared baking sheet. Do not flatten.
  6. Refrigerate 30 minutes – this will help prevent the cookies from spreading too much as they bake.
  7. Bake until golden and lightly browned around the edges, around 20 minutes. Allow to cool completely on the baking sheets, about 30 minutes. This will help achieve a crispy exterior and a chewy interior.
Notes
If using ⅓ cup xylitol instead of sugar, nutrition per cookie is: Calories 130; fat 11g; saturated fat 4g; carbs 6g; sugars 2g; sodium 42mg; fiber 1g; protein 3g.
Nutrition Per Serving
Serving size: 1 cookie; Calories: 136; Fat: 11g; Saturated fat: 4g; Carbohydrates: 8g; Sugar: 5g; Sodium: 42mg; Fiber: 1g; Protein: 3g

Cranberry Chocolate Chip Cookies

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