These Cranberry Chocolate Chip Cookies are the best healthy cookies. They are gluten free, dairy free and full of heart-healthy fats.
Today is a cool and rainy Monday here in Toronto and I feel like baking these Cranberry Chocolate Chip Cookies to eat along with a good cup of lemon tea. Mmm… yummy! But, the cookies I am making today are not just any cookies. They are healthier than the traditional ones because they are made with cashew butter. This butter has a significant amount of heart-healthy fats, essential amino acids and the dietary mineral magnesium. They are also gluten free, dairy free and I use 70% cacao chocolate chips just because they doesn’t have milk and the amount of sugar is less too.
These Cranberry Chocolate Chip Cookies are very easy and quick to make. But, it is very important that you allow the cookies to cool completely before you transfer them to a wire rack or a covered container, because they are very delicate when they are hot. You may break them if you don’t wait at least 8 minutes to cool down. They may look undercooked after 9 minutes baking, but when they cool down you will see how soft and perfect they are. However, if you prefer crispier cookies, I suggest you to leave the cookies in the oven for 3 more minutes.
For more delicious, chewy, soft and healthy cookies visit my Skinny Cookies Pinterest Board! It is full of delicious treats.
Cranberry Chocolate Chip Cookies
First, pre-heat the oven to 350.
In a medium bowl, whisk all the ingredients together, except the cranberries and chocolate chips.
When all the ingredients are combined, add the chocolate chips and cranberries and mix well.
Scoop out 1 tablespoon of the batter onto the tray with silicone mat or parchment paper.
Bake for 9 minutes. Let them cool completely to remove from the baking sheet. Makes 22 cookies.
Nutrition InformationAmount per serving (1/22) — Calories: 65, Fat: 2g, Saturated Fat: 1g, Cholesterol: 8mg, Sodium: 113mg, Potassium: 8mg, Carbohydrates: 12g, Fiber: 1g, Sugar: 11g, Protein: 1g
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