Cranberry Chocolate Ginger Cookies
Prep time
Cook time
Total time
Equipment
Parchment paper
Parchment paper
Author: Magdalena Wszelaki
Recipe type: Dessert
Serves: 12
Ingredients
- 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
- 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.
- 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.
Notes
Storage
Store in an airtight container in a dry spot. Cookies can also be frozen for up to 2 months.
Store in an airtight container in a dry spot. Cookies can also be frozen for up to 2 months.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/cranberry-chocolate-ginger-cookies/