Oh hi! Merry Christmas Eve!! I haven’t posted in almost 2 weeks. It’s been sorta hectic around here. My parents got here a few days ago from South Korea for the holidays (yay!!), so I’ve been busy with life stuff like cleaning the apartment, cooking up a storm, and taking them around the bay area for all the touristy activities. But I’m back now just in time with a seriously delicious cookie recipe that is grain-free, egg-free, and gluten-free.
I have so. much. cranberries in the freezer. I bought way more than I should since they are so bright and festive this time of year, and I’ve been using them for decorations like cranberry and popcorn garlands for the tree and cranberry candle centerpieces (Pinterest runs my life, clearly). Since my dad loves sweets, I thought this was the perfect opportunity to make a healthy treat out of some of the leftover cranberries.
And cranberries and chocolate make such a great combo.
As with any baking recipe, remember to follow the directions carefully. Make sure to combine the dry ingredients and wet ingredients separately before combining them.
I like the crunchiness of the walnuts in these cookies, but you can leave them out and they’ll still be delicious. They are perfect for the holidays and the cranberries give them a beautiful color!
Whether you celebrate Christmas or not, I hope you have a great holiday with your loved ones. I’ll be cooking a big Christmas Eve dinner for my family tonight and the menu includes my prosciutto “cheese” stuffed mushrooms, a crown of lamb, roasted beets & yams & carrots, bacon brussels sprouts, and a lemon custard pie (recipe to come!). Off I go cooking!
Merry Christmas, everyone!!
Ingredients
- 1 cup almond flour
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp cinnamon
- 3 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 1 tbsp coconut milk
- 1 tsp vanilla extract
- 1/4 cup unsweetened dark chocolate chips
- 1/3 cup fresh or frozen cranberries, roughly chopped
- 3 tbsp chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a bowl combine almond flour, salt, baking soda, and cinnamon.
- In another mix together coconut oil, maple syrup, coconut milk. and vanilla extract.
- Add the combined wet ingredients to dry, and mix well.
- Add chocolate chips, cranberries, and walnuts and combine.
- Line a baking pan with parchment paper or a Silpat mat, and drop the dough by the tablespoon so it makes about 16 cookies.
- Flatten them slightly, and bake for about 11 minutes until you see the bottoms browning a bit.
- Take out of the oven and let them cool completely so they firm up enough to handle.
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