Chewy on the outside with a soft brownie-like interior.These Paleo Double Chocolate Cranberry Cookies are perfect for the holiday season or anytime you get that chocolate cookie craving!
8-10 min, about 20 if you make brownies
15 cookies
3/4 cup thick almond butter, I used Justin's Almond Butter
2/3 cup coconut sugar
1 egg
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup Vital Proteins Cocoa & Coconut Collagen Whey (Iuse any kind of protein I have on hand)
3/4 teaspoon baking soda
Pinch of kosher salt
1/4 cup dairy-free mini chocolate chips
1/3 cup dried cranberries (use naturally sweetened or unsweetened)
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Beat or mix together the almond and coconut sugar until well-combined. Add in the egg and vanilla and combine.
3. Add in the cocoa powder, protein, baking soda and salt. The mixture will be thick, so you might want to mix with your hands.
4. Mix in the chocolate chips and cranberries.
5. Put about 1.5 T of dough in balls on the pan. Press down slightly.
6. Bake for 8-10 minutes. Cool them on a rack.
Cookies may be stored in an airtight container for several days, or frozen for a later date.
Be sure to use a thick almond butter, or they may spread too much while cooking.
Place cookies in the freezer for 15 min before baking to prevent the cookies from spreading too much.
