Posted on 4 Comments

Double Chip Chocolate Cranberry Cookies

These cookies are a combination of two of my Chocolate Chip Cookies with a little twist. I added a hint of coffee to blossom the raw cacao added to the cookies. These cookies turned out amazing, not too sweet, just the right amount of chocolate flavor and a sweet tang from the cranberries. It is such a lovely bite. The thing is, these are gluten-free, grain-free with no refined sugars. It makes me a happy girl to have a treat that is on the healthier side. These are perfect to start out your healthier living this new year and still have a little indulgence.

Dry Ingredients:

  • 2 1/2c paleo all-purpose flour (see website)
  • 1/2 c raw cacao
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp instant coffee granules
  • 3/4 c maple sugar
  • 1/2 c honey granules

Wet Ingredients:

  • 2 eggs
  • 1/2 c butter, melted
  • 1/2 c coconut oil, melted

Stir-ins:

  • 1 c white chocolate chips
  • 1 c mini chocolate chips
  • 1 c dried cranberries

In a large stand mixing bowl add dry ingredients. Add the eggs, stir. Add the melted butter and coconut oil. Mix well. Stir in white chocolate chips, mini chocolate chips and dried cranberries. Stir until all ingredients are well combined.

Roll dough into a log onto wax paper. Wrap dough with plastic wrap. Refrigerate for about 60 + minutes.

Preheat oven to 350 degrees.

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Remove dough from refrigerator. Roll dough into 1 1/2- inch balls. Place onto a parchment lined sheet pan. 6 dough balls per sheet pan.

DSC_0035 26 Bake for about 13 minutes. Cool for about 5 minutes. Share. Eat. Enjoy.

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4 thoughts on “Double Chip Chocolate Cranberry Cookies

  1. Looks absolutely delish!

    1. Thank you. They are just that – delish. I keep some rolled up into a log a break off some when I want fresh cookies.

  2. So yummy it is

    1. Thank you. They really are so good.

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