Paleo Double Chocolate Cranberry Cookies
User Reviews
4.4
36 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
24 mins
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Servings
14
-
Calories
156 kcal
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Course
Baked Goods
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Cuisine
American
Paleo Double Chocolate Cranberry Cookies
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Chewy on the outside with a soft brownie-like interior. Perfect for the holiday season or anytime you get that chocolate cookie craving!
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Ingredients
- 3/4 cup thick almond butter, I used Justin's Almond Butter
- 2/3 cup coconut sugar, or brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- Pinch of kosher salt
- 1/4 cup dairy-free mini chocolate chips, or regular chocolate chips
- 1/3 cup dried cranberries, use naturally sweetened or unsweetened
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Instructions
- Preheat oven to 350° F. and line a baking sheet with parchment paper or a silpat mat.
- In a large bowl or in the bowl of an electric mixer beat together the almond butter and coconut sugar until combined.
- Add in the egg and vanilla and mix until well combined.
- Add in the cocoa powder, baking soda, and pinch of salt and mix until combined. The dough will be thick and if you aren't using an electric mixer it may be easier to combine everything with your hands.
- Mix in the mini chocolate chips and dried cranberries.
- Use a cookie scoop to scoop out approximately 1 1/2 tablespoons of dough. Roll the dough into a ball (it will probably be somewhat oily, but shouldn't be liquidy or dripping) and place it on the prepared baking sheet.
- Use the palm of your hand to press the cookies down slightly then place the baking sheet on the middle rack of the oven. Bake the cookies for 8-10 minutes then remove them from the oven.
- Let the cookies cool on the baking sheet for another 5-7 minutes before removing them onto a cooling rack.
Notes
- The cookies are best the day they are made, but they can be stored in an airtight container for several days or in a freezer bag and frozen for a later date.
- Be sure to use a thick almond butter or the cookies will spread too much and be an oily mess.
- I always stick my prepared cookie dough on the cookie sheet in the freezer for about 15 minutes before baking to help prevent the cookies from spreading. It might just be a high altitude problem, but if you have that issue give it a try.
- The cookies are best the day they are made, but they can be stored in an airtight container for several days or in a freezer bag and frozen for a later date.
Nutrition Information
Show Details
Calories
156kcal
(8%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
12mg
(4%)
Sodium
70mg
(3%)
Potassium
144mg
(4%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
24IU
(0%)
Vitamin C
0.03mg
(0%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 12mg | 4% |
| Sodium | 70mg | 3% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
36 reviews
Good
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