Cranberry Chocolate Chip Cookies
These Cranberry Chocolate Chip Cookies are the best cookies. They are easy and quick to make and so good!
Servings: 22 people
Ingredients
- 1 cup organic cashew butter
- ¾ cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. kosher salt
- ½ cup dried cranberries
- ½ cup dark chocolate chips
Instructions
- 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.
Notes
- When hot, the cookies are very delicate. So, do not skip allowing them to cool before transferring them to a wire rack or container.
- For crispier cookies, you can bake them for an extra 3 minutes.
- If your nut butter is separated, make sure to fully mix it back together before using it to make these cookies.
- To store: Store the cranberry chocolate chip cookies for up to a week in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1/22 | Calories: 65kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Cholesterol: 8mg | Sodium: 113mg | Potassium: 8mg | Fiber: 1g | Sugar: 11g