This post is a day late, and the creative juices are just not a-flowin’. But I hope you’ll forgive me after you make these cookies. (I am so NOT sorry for sharing them!)
This is the second sighting of a gluten free recipe on memo2much (you can catch a glimpse of the other one here), although if I didn’t mention it you’d have no idea because almond flour is magically delicious and deserves that description more than Lucky Charms. Yeah. I mean, cookies. Come on.
Anyway, almond flour has zero gluten. I personally am not gluten free, but I’ve been curious about using almond flour for a while now. I figured I might as well go ahead and make the whole recipe gluten free!
And ALL NATURAL.
With MINIMAL SUGAR.
Yet still DELICIOUS.
WHY ARE THEY ALL GONE?!
Seriously, these cookies are perfectly sweet, tender, gooey, chocolatey, need I go on? They stay soft even after a couple of days, and the flavor combination is a gem.
Basically these cookies consist of my oatmeal toppings.
Almonds, brown sugar, cinnamon, cranberries.
Then I added chocolate chips, and I feel like I don’t need to explain why I did that.
Just look at them.
Just make them.
Just eat them.
You’re welcome. <3
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Almond Flour Chocolate Chip Cookies with Cranberries
Makes 20 cookies
1 ¼ c. (142 g) almond flour/meal
¼ c. (45 g) mini chocolate chips (I used Enjoy Life—they’re dairy, nut, and soy free!)
½ c. (60 g) dried cranberries
½ tsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
1/3 c. (65 g) brown sugar
3 tbsp. margarine, melted (I used Earth Balance)
½ tsp. vanilla extract
In a large mixing bowl, combine the almond flour, chocolate chips, cranberries, baking powder, salt, cinnamon, and brown sugar.
In a separate bowl, beat the egg until it is uniform in color and doubled in volume.
Whisk in the margarine and vanilla. Add to dry ingredients and mix until just combined.
Let chill in the fridge for at least 30 minutes or overnight.
Preheat oven to 375 degrees F.
Use a one inch cookie scoop or a tablespoon to scoop the dough onto a cookie sheet. Leave about 1.5 inches between the cookies.
Bake for 5 minutes, then remove from oven. Use a spatula to gently flatten the cookies down a bit. Place back in oven and cook for another 2-5 minutes until cookies just begin to turn brown around the edges.
Remove from oven and let cool for 5 minutes before serving.