This recipe is a little twist to my Chocolate Chip Cookies. I love them both. I can not pick a favorite.
- 2 1/2 c paleo all-purpose flour (see website)
- 1 tsp baking soda
- 1 tsp salt
- 1/2 c butter or ghee
- 1/2 c coconut oil
- 3/4 c maple sugar
- 1/2 c honey granules
- 1 tsp pure vanilla extract
- 2 large eggs
- 1 c white chocolate chips
- 1 c dried cranberries
Sift together the flour, baking soda, and salt into a small bowl.
Beat butter, palm shortening, maple sugar, honey granules, vanilla, and eggs until creamy.
Gradually add flour mixture. Fold in white chocolate chips and cranberries. Refrigerate for 15-20 minutes.
Preheat oven to 350 degrees. Take cookie dough out of refrigerator and spoon/scoop out onto ungreased baking sheet. I like to use silpat or parchment paper on my baking sheets. That way nothing sticks.
Bake until golden brown 11-13 minutes. Cool for about 5 minutes. Share. Eat. Enjoy.