Bittersweet Chocolate Chunk Cranberry Cookies
Serves Up To
¼ cup packed light brown sugar
2 Tbsp. butter, softened
1 tsp. vanilla extract
2 cups Blue Diamond Almond Flour
½ tsp. baking soda
¼ tsp. salt
½ cup bittersweet Chocolate Chunks
¼ cup dried, sweetened cranberries
Coarse sea or kosher salt, if desired
Preheat oven to 350°F; line a baking sheet with parchment. Beat the sugar and butter with an electric mixer until combined. Add egg and vanilla; beat on high until smooth and pale tan in color. Add flour, soda and salt; stir until a dough forms. Stir in chocolate and cranberries.
Drop by heaping tablespoonful’s onto prepared baking sheet, about 1” apart. Flatten cookies to about 2 ½“ in diameter. Sprinkle with salt, if desired. Bake at 350F for 10 minutes or until golden brown. Transfer to a rack to cool. Repeat with remaining dough.
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