- Almond Flour
- Original Almondmilk
- Whole Natural Almonds
- Shelf Stable Original Almondmilk
- Cook Time
- 30 Minutes
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.