Double Chocolate Cranberry Cookies

Double Chocolate Cranberry Cookies

Happy Holidays! It's been far too long since this site's seen a new post and for that, I apologize. I've been so busy with work and getting everything ready for Christmas with my family––I've had no time to work on new recipes! Earlier this week, it hit me how quickly Christmas was approaching when my mom posted something on Facebook about her baking her first batch of Christmas cookies. For years, it's been tradition that my mom and I bake a ton of Christmas cookies from her Aunt's old recipes. I really mean a ton, like 20 different types of cookies––it's crazy, but delicious. Not living at home anymore and no longer eating the cookies we'd be making, I didn't want the Christmas cookie baking tradition to just come to an end––so I decided to try to work on at least one holiday cookie recipe to share with you all! I had much better luck with these cookies than I've ever had with anything Paleo-baking related before! I got the batter for these cookies down perfectly on my second try! My cousins tested them with me and we all couldn't believe how "real" they tasted, they actually asked me if I was sure that these cookies were Paleo! These soft, chocolatey, not overly sweet cookies with just the right amount of tartness from the cranberries will be the perfect addition any holiday gathering––Paleo or not!

Double Chocolate Cranberry Cookies

Prep Time: 10 min Cook Time: 8-10 min Total Time: 18-20 min Yield: 3 dozen cookies

Ingredients

Preparation

  1. Preheat oven to 350 degrees F.

  2. In a medium sized mixing bowl, sift together the almond flour, cocoa powder, coconut sugar, coconut flour, baking soda, and salt.

  3. In a large mixing bowl, whisk together the eggs, palm shortening, maple syrup, and vanilla extract.

  4. Pour the dry mixture into the wet, a little at a time, and stir well as you go. Continue mixing together until all ingredients are well incorporated.

  5. Stir in the dried cranberries and chocolate chips last.

  6. Drop the batter onto a parchment paper lined baking sheet (roughly 2 tablespoons per cookie).

  7. Wet your hands with water, smooth the tops of the cookies and flatten and mold to your desired size and shape––these cookies won’t spread out as they cook.

  8. Bake the cookies for 8-10 minutes (keep an eye on them, almond flour can burn very quickly).

  9. Remove cookies from the oven and let cool completely on a wire rack before serving or storing! Enjoy!

Gingersnap Cookies with Coconut-Orange Glaze

Gingersnap Cookies with Coconut-Orange Glaze

Mediterranean Chicken Kebabs with Spicy Carrot Tahini

Mediterranean Chicken Kebabs with Spicy Carrot Tahini