Cranberry Chocolate Chip Cookies
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 this 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.
MY OTHER RECIPESFor more delicious, chewy, soft and healthy cookies visit my Skinny Cookies Pinterest Board! It is full of delicious treats.
Cranberry Chocolate Chip Cookies
These Cranberry Chocolate Chip Cookies are the best healthy cookies. They are gluten free, dairy free and full of heart-healthy fats.
Ingredients:
- 1 cup organic cashew butter
- ¾ cup raw sugar or you can replace for brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. kosher salt
- ½ cup dry cranberries
- ½ cup dark chocolate chips
Directions:
- 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.
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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I’ve never tried baking with cashew butter, but it sounds like it would be really good in cookies!! I’ll have to try this!
Amiga! These are perfect for a rainy day!!! It’s rainy here in NYC today and I wish I had the ingredients to make these cookies!
I love the looks of these cookies, Olivia! I’ve always wanted to try cashew butter, so now I’ve found the perfect recipe. And the cranberries sound like the perfect touch!
This cookies look absolutely delicious! It’s on my to do list now. 😉
I bet these are delicious! My PB substitute has been almond butter in the past, but I’d like to try cashew butter.
Chewy cookies are one of my favorite things ever! These cookies have all kinda of awesome things in them and I love a cookie that I can feel pretty healthy about eating! Those melty chocolate chips just look amazing, Olivia!
Oh my gosh, can you read my mind or what?! Literally just yesterday I got some cashew butter and was thinking that I should try my hand at cookies with it. These gorgeous things are SO happening here. Love the combo of cranberries and chocolate chips! 🙂
Olivia! These looks so perfect! I love cashew butter and the cranberry / chocolate combo sounds perfect with it! Pinned!
These cookies look fantastic! I love cashew butter and they sound wonderful with the cranberries. I would love a few of these with tea on a rainy day or any other day!
Wow, these are super easy and no flour?! This will be my first attempt working with cashew butter but your photos makes me eager!
These cookies look delicious Olivia! I love that melty chocolate. Nothing better than freshly baked cookies warm out of the oven. And you know, I have never had cashew butter! Which is odd, because cashews are one of my favorite nuts, even more than peanuts. I must try it!
I love the sound of that cashew butter. The cranberries are such a lovely touch, too.
These cookies look ah-mazing! Using cashew butter as a base sounds like a wonderful idea! And I love that you are also from TO! It’s my hometown 😀 Pinned!
It is so nice you are from Toronto too. So glad you found me 😉
Yum! I just made these, but with a few changes like using a seed butter, reducing the amount of sugar, and upping the amount of dried cranberries (there are WAYY too many dried cranberries at my house, haha). The cookies turned out perfect! Not too sweet, and the texture was right on!
So glad you tried this recipe, Kathy 😉
Hey, these sound amazing! Do you think I can make a vegan version of these with some egg replacement? Have you experimented with this before?
Thankyou!! 🙂
Hi, Despina! I’ve never made a vegan version of this recipe. You can try to replace the egg for apple source. But, I’ve never tried it before to make sure it will work. I hope that helps 😉
That’s a mold-breaker. Great thinking!