Bittersweet Chocolate Chunk Cranberry Cookies

Gluten-Free

Cooking Time

35 minutes

Difficulty

Easy

Serves Up To

15

Nutrition Information

Total Fat8g
Cholesterol10mg
Sodium60mg
Potassium
Total Carbohydrate8g
Dietary Fiber2g
Sugars6g
Protein3g

Fruity, nutty, chocolaty – these morsels have it all. For a contrast in flavor and added crunch, top with coarse salt before baking.

Directions

  1. 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.

  2. 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.

Ingredients

  • ¼ cup packed light brown sugar
  • 2 Tbsp. butter, softened
  • 1 egg
  • 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

Included in this recipe