Flourless Cranberry Chocolate Chip Cookies
Flourless Cranberry Chocolate Chip Cookies might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 89 calories, 3g of protein, and 7g of fat per serving. For 30 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 12. 104 people have tried and liked this recipe. A mixture of ground flaxseed, baking soda, cranberries, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Hummusapien. From preparation to the plate, this recipe takes around 22 minutes. Overall, this recipe earns a rather bad spoonacular score of 23%. If you like this recipe, take a look at these similar recipes: Flourless Chocolate Chip Cookies, Flourless Chocolate Chip Cookies, and Flourless Chocolate Chip Cookies.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
½ cup creamy almond butter (I used roasted)
¼ tsp baking soda
¼ cup chocolate chips
¼ cup cranberries, chopped (I used frozen)
1 tbsp ground flaxseed + 3 tbsp water (or 1 large egg)
½ tsp vanilla extract
Equipment:
baking paper
baking sheet
mixing bowl
whisk
oven
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350F. Line a cookie sheet with parchment paper or grease with cooking spray.In a small bowl, whisk together the ground flaxseed and water to create "flax egg." Set aside for five minutes to gel. Alternatively, you could use one large egg.In a medium mixing bowl, combine the almond butter, coconut sugar, vanilla, baking soda and salt. Stir until well-combined. Fold in the chopped cranberries and chocolate chips.Using a heaping tablespoon, drop cookies onto baking sheet. Wet hands and roll cookies into smooth balls. The dough will be very moist--that's okay!Bake cookies for about 13 minutes. Cool for 5 minutes on pan before transferring to a cooling rack to cool completely.
Step by step:
1. Preheat oven to 350F. Line a cookie sheet with parchment paper or grease with cooking spray.In a small bowl, whisk together the ground flaxseed and water to create "flax egg." Set aside for five minutes to gel. Alternatively, you could use one large egg.In a medium mixing bowl, combine the almond butter, coconut sugar, vanilla, baking soda and salt. Stir until well-combined. Fold in the chopped cranberries and chocolate chips.Using a heaping tablespoon, drop cookies onto baking sheet. Wet hands and roll cookies into smooth balls. The dough will be very moist--that's okay!
2. Bake cookies for about 13 minutes. Cool for 5 minutes on pan before transferring to a cooling rack to cool completely.
Nutrition Information:
covered percent of daily need
