Cranberry Chocolate Ginger Cookies
Prep time
Cook time
Total time
Parchment paper
Recipe type: Dessert
Serves: 12
  • ¼ cup melted ghee
  • ½ cup pure maple syrup
  • 1½ cups blanched almond flour
  • ½ cup old fashioned oats
  • 2 teaspoons ground ginger
  • ½ teaspoon aluminum-free baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • ⅓ cup dark chocolate chips
  • ⅓ cup dried unsweetened cranberries
How To Make
  1. Preheat oven to 350ºF and line a large baking sheet with parchment paper. In a small mixing bowl, stir together melted ghee, maple syrup and vanilla extract. In a separate medium mixing bowl, stir together dry ingredients. Gradually stir wet ingredients into dry until well moistened. Stir in chocolate chips and cranberries. Refrigerate for 30 minutes to firm dough.
  2. Scoop 2 tablespoon mounds of dough onto baking sheet 2 inches apart. Gently press the tops of cookies with a spoon or clean fingertips to encourage even spreading. Bake for 16-18 minutes, until edges are golden brown. Cool cookies on baking sheet for 10 minutes then transfer to a wire rack to cool completely.
Store in an airtight container in a dry spot. Cookies can also be frozen for up to 2 months.
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