I am so excited to share this recipe with you!
These scrumptious cookies tie in with last week’s start doing tips: Eat real food + Get excited about eating delicious, healthy food.
I’ve been trying to create a gluten free + grain free cookie that doesn’t spike your blood sugar levels AND tastes like a real cookie. I didn’t think it was possible but I think I did it.
Cranberry Chocolate Chunk Cookies
Makes 12 cookies
5 tablespoons organic butter*
2 tablespoons organic agave nectar or raw honey
1/4 cup coconut sugar
1½ teaspoons vanilla
1½ cups chestnut flour
¼ cup coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup dark chocolate chunks
¼ cup dried cranberries (preferably unsweetened)
Preheat oven to 350 degrees F./ 180°C
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.
Fill up your cookie jar with these healthy + yummy cookies. In the comments, let me know what you think.