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.”
- 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
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a medium mixing bowl, whisk together the butter and sugar. Whisk in the vanilla, egg, baking soda and salt.
- Using a spatula, mix in the almond flour, ½ cup at a time, until well-blended.
- Fold in the chocolate chips and the cranberries.
- 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.
- Refrigerate 30 minutes – this will help prevent the cookies from spreading too much as they bake.
- 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.