Chewy Chocolate Chip Cranberry Cookies (Paleo

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cranberries, dried

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/4 cup Coconut sugar, unrefined
  • 1/2 cup Enjoy life dark chocolate chips - or your favorite dark chocolate chips
  • 1 pinch Sea salt, fine-grain
  • 1 tbsp Tapioca flour
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil, unrefined

Found on paleorunningmomma.com

Description

Ingredients

• 1 egg
• ¼ cup unrefined coconut oil, melted, or unsalted butter (if dairy is okay), melted
• ¼ cup unrefined coconut sugar
• 1 tsp pure vanilla extract
• 1 and ½ cups blanched almond flour
• 1 tbsp tapioca flour
• ½ tsp baking soda
• pinch of fine grain sea salt
• ½ cup Enjoy Life dark chocolate chips - or your favorite dark chocolate chips
• ½ cup dried cranberries

Directions

• Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
• In a large bowl, whisk the egg with the coconut oil, vanilla, and coconut sugar until smooth.
• In a separate medium bowl, combine the almond flour, arrowroot powder, baking soda and salt and mix to incorporate all ingredients.
• Slowly stir the dry ingredients into the egg/sugar mixture until fully combined and the mixture is the consistency of a dough (it will be sticky)
• Stir the chocolate chips and cranberries into the dough.
• If the dough is too sticky to roll into balls, chill first in the freezer for 10 minutes.
• Form dough into 16 balls and flatten into cookie shape (theyll expand but wont flatten in the oven) and arrange on the parchment lined cookie sheet
• Bake in the preheated oven 10 minutes or until set and just beginning to brown - be careful not to overbake.
• Remove from oven, allow cookies to sit 2-5 minutes, then transfer to a wire rack to finish cooling.
• Enjoy!