White Chocolate Cranberry Cookie
You’ll love these soft and chewy gluten free cookies. Just a perfect amount of sweetness!
Servings 30 small cookies
Calories 91kcal
Ingredients
- 2 cups Blanched Almond Flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup butter melted
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg large
- ⅔ cup dried cranberries
- ⅓ cup white chocolate chips
Instructions
- Preheat oven to 350 F (175 degrees C). Prepare 2 large baking sheets (to make 30 small cookies:) and line each one with parchment paper.
- Dry Ingredients: In a medium bowl, combine almond flour, baking soda, salt and set aside.
- Wet Ingredients: In another medium bowl, whisk melted butter and maple syrup together. Next whisk in egg and vanilla extract.
- Add dry ingredients to the wet mixture and whisk together with a whisk, fork or a wooden spoon until combined. Stir in the cranberries and white chocolate chips.
- Scoop a tablespoon of dough and place on the baking sheet gently flatten the cookies with a back of a large tablespoon or your hand. They should be small and not be too thin.
- Bake until the edges are slightly golden brown, 9 to 12 minutes.
- Cool and transfer to a plate, or a cookie jar
Nutrition
Calories: 91kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 98mg | Potassium: 18mg | Fiber: 1g | Sugar: 5g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg