A healthier gluten free cookie that’s loaded with all the chocolate and dried cranberries & has the best thick and chewy center! It just doesn’t get any better than this for the holidays!
Can you think of anything better than a warm chocolate chip cookie that’s fresh out of the oven?? Well maybe if it’s stuffed with 2 types of chocolate AND loaded with sweet, tart cranberries… Now that would be a cookie I’d go to town on every single time! 😉 Or at least make them for every cookie exchange I’m apart of this year because holy moly are they delicious! These double chocolate chip cranberry cookies are so thick and gooey, made completely gluten free and are the perfect healthier treat for the holidays this year!
Ingredients
- Almond flour: The basis of your cookie and is what gives them their chewy texture.
- Coconut sugar: Adds sweetness while keeping this recipe refined sugar free!
- Almond butter: Used in place of oil/butter. Just make sure to use a “drippy” almond butter. I found that more natural almond butters work the best for this recipe. (Plus it gives your cookies a nutty flavor too!)
- Eggs: Helps to bind your cookies together.
- Baking powder: Adds height to your cookies and makes them super thick!
- Salt: Elevates each indidividual flavor in your cookies.
- Vanilla: Helps to blend all your flavors together!
- Dried Cranberries: Adds a subtle sweet and tartness to your cookies.
- White chocolate & semi-sweet chocolate chips: I love using a combination of chocolate in these cookies! The mild white chocolate chips and slightly bitter semi-sweet chocolate pair so well together and contrast the sweet/tartness of the cranberries perfectly!
What makes these cookies healthier?
Well for starters, they’re 100% gluten free and grain free thanks to being made with almond flour! I’ve also made them refined sugar free too by using coconut sugar in place of white/brown sugar AND replaced almond butter for oil/butter too. The end result is a thick chewy cookie that’s protein packed, made with low sugar and is still 100% delicious! (You can also make these cookies dairy free too! Just replace the regular chocolate chips with your favorite dairy free chocolate! I love using Enjoy Life chocolate for all of my dairy free recipes.)
How to make double chocolate chip cranberry cookies
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Next, mix your almond flour, salt and baking powder together in a bowl and set it aside.
- In a larger separate bowl, whisk your egg. Then add the coconut sugar, almond butter and vanilla and mix. Add your dry ingredients to the wet and mix again with a large spoon. (Your dough should be pretty thick at this point.) Stir in your dried cranberries and chocolate chips.
- Next, scoop out 12 heaping tablespoons of dough and roll them into balls. Place the balls onto your prepared baking sheet and flatten them slighty. (These cookies don’t spread much at all so the shape you form them into is the shape they’ll most likely stay.) Once your cookies are shaped, place the baking sheet in the oven and bake for 9-10 minutes. (The cookies will look slightly underdone when you take them out but they’ll firm up as they cool.)
- Once done, let the cookies rest on the baking sheet for 1-2 minutes before transferring them to a rack to cool.
How to store chocolate chip cranberry cookies
If you’re storing these cookies for a short period of time, all you need to do is place them in an air tight continer and keep them in a cool dry area. (You can also store them in the fridge but I’ve noticed they become a little tough and chewy the next day.)
You can also freeze these cookies too! To do so, place them in a plastic bag (I’ll usually double bag mine) and store them in the freezer until you’re ready to eat. Then whenever you’re craving a cookie, simply unthaw the amount that you want and crisp them up in the oven at 300 degrees for 2-3 minutes! (Or until they reach your desired warmth/crispness.)
I hope you all love these cookies just as much as we do! Happy Holidays!
More recipes like this:
- Chocolate Chunk Almond Butter Cookies
- Gluten Free Pumpkin Chocolate Chip Blondies
- Double Chocolate Chip Butternut Squash Brownies
- S’mores Skillet Dip
- Banana Bread Brownies
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Gluten Free Double Chocolate Chip Cranberry Cookies
Ingredients
- 1½ cups almond flour*
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
- ½ cup coconut sugar
- ¼ cup almond butter (use the "drippy" kind)
- 1 tsp vanilla
- ½ cup dried cranberries
- ¼ cup white chocolate chips
- ¼ cup semi-sweet chocolate chips (or dark chocolate chips)
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Mix the almond flour, baking powder and salt together in a bowl and set it aside.
- In a larger separate bowl, whisk the egg. Then add your coconut sugar, almond butter and vanilla and mix. Add the dry ingredients to the wet and mix again with a large spoon. (Your batter should be very thick and sticky at this point.) Stir in your cranberries and chocolate chips.
- Scoop the dough into 12 heaping tablespoons and roll them into balls. (It might help to wear gloves for this so the dough doesn't stick to your hands.) Place the balls onto your baking sheet and flatten them slightly. (These cookies don't spread much at all so the shape you form them into is the shape that they'll stay in.) Place the baking sheet in the oven and bake for 9-10 minutes. (The cookies might look underdone but they'll firm up as they cool.)
- Onced done, let the cookies rest on the baking sheet for 1-2 minutes before transferring them to a rack to cool.
