Cranberry Almond Chocolate Chip Cookies
These Cranberry Almond Chocolate Chip Cookies are the perfect treat for the holiday season. They are filled with dried cranberries and dark chocolate chips.
Servings: 16 cookies
Ingredients
- 1 tbsp melted coconut oil
- 4 tbsp sugar-free syrup
- 1 large egg
- 1 tsp pure vanilla extract
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips + more for topping
- 1/2 cup sugar-free dried cranberries
Instructions
- 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.
Notes
- Make sure to allow the cookies to cool before moving them so they have time to firm up.
- For prettier cookies, you can press extra chocolate chips on top of the cookies before baking them.
- To store: Store the cookies for up to 5 days in an airtight container in the fridge.
- To freeze: After cooling, freeze the cookies in a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1/16 | Calories: 117kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Cholesterol: 12mg | Sodium: 47mg | Potassium: 35mg | Fiber: 3g | Sugar: 2g