Cranberry Chocolate Chunk Cookies

Cranberry Chocolate Chunk Cookies
Staff Writer
Ana Alexandre

These cookies use agave nectar or raw honey instead of sugar and are gluten-free.

12
Servings
157
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5  Tablespoons  butter
  • 2  Tablespoons  agave nectar or raw honey
  • 1/4  Cup  coconut sugar
  • egg
  • 1 1/2  Teaspoon  vanilla
  • 1 1/2  Cup  chestnut flour
  • 1/4  Cup  coconut flour
  • 1/2  Teaspoon  baking soda
  • 1/2  Teaspoon  salt
  • 1/4  Cup  sugar-free dark chocolate chunks
  • 1/4  Cup  unsweetened dried cranberries

Directions

Preheat oven to 350 degrees.

In a small bowl, mix the chestnut and coconut flours, baking soda, and sea salt. Set aside

Using an electric mixer, cream the butter and coconut sugar until smooth. Beat in the egg, vanilla and agave. Add the dry ingredients and mix until combined. Fold in the chocolate and cranberries.

Drop tablespoon-size balls of dough on a baking sheets lined with parchment paper. Using the palm of your hand, flatten the cookies to the thickness you desire.

Bake until the cookies are golden around the edges, but still soft in the center, 8-10 minutes.

*If you are vegan you can use coconut oil. I usually use it for most of my baking, but for these cookies, I found the butter was better.

Nutritional Facts

Total Fat
5g
7%
Sugar
9g
10%
Saturated Fat
1g
4%
Cholesterol
7mg
2%
Carbohydrate, by difference
23g
18%
Protein
4g
9%
Vitamin A, RAE
113µg
16%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
38mg
4%
Choline, total
14mg
3%
Fiber, total dietary
1g
4%
Folate, total
29µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
30mg
9%
Niacin
2mg
14%
Phosphorus, P
70mg
10%
Selenium, Se
5µg
9%
Sodium, Na
226mg
15%
Water
17g
1%
Zinc, Zn
1mg
13%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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