Gluten Free Cranberry Chocolate Chip Cookies
Make your chocolate chip cookies festive with these cranberry chocolate chip cookies. These gluten free cookies are also dairy free and refined sugar free. They are the perfect take on a classic for the holiday season!
Servings 24 cookies
Ingredients
- ¾ cup + 1 Tbsp 1:1 gluten free flour
- ¼ cup + 2 Tbsp tigernut flour or almond flour
- 1 tablespoon tapioca starch
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter or coconut oil melted and cooled
- ½ cup + 2 Tbsp coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- ⅓ cup chocolate chips or ¼ cup each of chocolate chips and chopped chocolate bar (this gets the pooled chocolate)
- ⅓ cup dried, sweetened cranberries
- extra flaky salt
Instructions
- Preheat oven 350F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients (flours, starch, baking soda, baking powder, salt) and set aside.
- Whisk the butter/oil and sugar together.
- Add the egg and vanilla extract and whisk until smooth, about 1 minute.
- Add the dry ingredients to the wet and use a spatula to mix until just combined.
- Fold in the chocolate and cranberries.
- If you didn't let your butter/oil cool enough and the dough is too runny, just pop it in the fridge for 30 minutes before scooping.
- Scoop tablespoon size servings of dough onto the baking sheets, 2 inches apart (these cookies spread, so leave enough space!).
- Bake for 8-12 minutes, until edges are just golden. Sprinkle with flaky sea salt upon removal. Let cookies cool on cookie sheet for 5-10 then transfer to a wire rack.