Who’s in the mood for some CRANBERRY CHOCOLATE CHUNK cookies? Say I. For the base of these cookies, I went off a classic chocolate chunk recipe in my cookbook (with some modifications) and I threw in some fresh cranberries & slivered almonds, along with the Hu Kitchen dark chocolate bar.
3/4 cup almond flour
1/3 cup arrowroot flour
1/3 cup monk fruit extract
1/4 cup coconut sugar
1/4 cup ghee (sub coco oil if you want but ghee makes it crispier)
1.5 tsp vanilla extract
1/4 tsp baking soda
1/4 tsp salt
Hu Kitchen chocolate bar
Preheat oven to 350 Fahrenheit
In a bowl, combine flour, monk fruit, coconut sugar, baking soda and salt
Add egg and vanilla extract; mix well
Fold in cranberries, chocolate and almonds
Line a baking sheet with parchment paper and scoop dough into small balls, gently pressing down until about 1” thick
Bake for 10-12 minutes, until golden brown at edges
Remove and let cool, as they will be really soft when they’re hot. ENJOY!
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