These Cranberry Almond Chocolate Chip Cookies are the perfect low-carb and gluten-free holidays season treat. They are filled with sugar-free dried cranberries and dark chocolate chips.
Pre-heat the oven to 350F.
Add the coconut oil and syrup in a large bowl and stir well.
Then, add the egg and vanilla. Whisk well together until combined.
In a medium bowl, stir together the almond flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir well until combined.
Fold in chocolate chip and dried cranberries.
Scoop out 1 tablespoon of the batter onto the baking sheet with a silicone mat or parchment paper.
Press down gently with your fingers to flatten slightly.
Top each with a few additional chocolate chips, if desired.
10. Bake for 12 minutes. Let them cool completely to remove from the baking sheet, otherwise the cookies may break apart.
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Nutrition InformationAmount per serving (1/16) — Calories: 117, Fat: 9g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 47mg, Potassium: 35mg, Carbohydrates: 7g, Fiber: 3g, Sugar: 2g, Protein: 3g
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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