Chocolate Almond Cranberry Cookies

Chocolate Almond Cranberry Cookies that can be easily made gluten-free and allergen-friendly! These cookies are lightly crisp on the outside but soft and chewy on the inside. A delicious treat to make for a sweet occasion.

Ingredients

Yield: 8-10 cookies Time: 25-30 minutes

Chocolate Almond Cranberry Cookies

• 1/4 cup melted non-dairy butter or coconut oil
• heaping 1/4 cup almond butter
• 1/2 cup light brown sugar
• 1/4 cup non-dairy milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond flour
• 1 cup flour (or gluten-free flour)
• 1/4 cup dried cranberries
• 1/4 cup allergen-friendly chocolate chips

Directions

1. Preheat the oven to 350ºF
2. In a large mixing bowl, whisk together the butter, almond butter, salt, baking soda, vanilla extract, brown sugar, and non-dairy milk until thoroughly combined.
3. Next, fold in the almond flour until fully blended.
4. Then, fold in the flour until a dough forms. The dough should be slightly sticky but firm.
5. Fold in the chocolate chips and cranberries with a rubber spatula or by hand.
6. Then, on a cookie sheet lined with a baking mat or parchment paper, form equal-sized cookie dough balls, and flatten them with your palm onto the sheet. This dough can yield 8-10 cookies.
7. Place in the oven and bake for 12-13 minutes or until the outside is lightly browned.
8. Remove from the oven and allow to cool before enjoying.

Store at room temperature for up to 4-5 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.