I think you’re all well aware by now of the fact that I love cookies! They’re my weakness, that’s for sure. But it’s December, so I’m going to be sharing holiday sweets. These are perfect for your next cookie swap or holiday party, if I do say so myself.
Have you also noticed that I have a habit of topping my cookies with extra things? It’s completely unnecessary but hey, you do what you want. I say, bring on the toppings! You can totally omit that step and leave these plain though. You can also flatten these, I just prefer the look/texture of the dome shaped cookies, they always have a soft center!
Give these a try, let me know what you think and I hope you all enjoy.
Happy Holidays to you all, wishing you a beautiful month of family, friends & the best food possible!
Cranberry Chocolate Chip Cookies
1/2 cup Coconut Flour
1/2 cup Gluten-Free Baking Flour
1/3 cup Rolled Oats
1/4 cup Coconut Palm Sugar
1/4 cup Dried Cranberries
1/4 cup Mini Dark Chocolate Chips
2 ripe Bananas, mashed
2 heaping tbsp Sun Butter, you can substitute with any nut or seed butter
2 heaping tbsp Almond Milk, tutorial here
1 tbsp Coconut Oil, melted
1 tsp Vanilla Extract
Sprinkle of Cinnamon, to top (optional)
Slivered Almonds, to top (optional)
Emmy’s Organics Chocolate Sauce, to top (optional)
Preheat your oven to 350 degrees F.
In a large mixing bowl, combine your dry ingredients and whisk together.
Peel your ripe bananas into a medium bowl and begin to mash them with the back of a fork until the consistency is like applesauce. Mix in your almond milk, sun butter and vanilla extract.
Slowly add the wet into the dry ingredients and mix till evenly incorporated. Fold in your dried cranberries and mini chocolate chips.
Grab a 1 inch scoop, start to pack in the cookie dough with your thumb. It’s a crumbly batter, so you need to be a little patient with it.
Release the scoop and place each cookie about 1-2 inches apart. repeat till all the dough is portioned.
For an extra special touch, add a little sprinkle of ground cinnamon on top of each cookie.
Bake for 15-16 minutes, making sure your baking rack is set in the middle to bottom range. Turn the oven off and let them rest in the oven for another 2-3 minutes. You’ll have to adjust the time if you flatten these.
Remove your cookies and let them rest until cooled, about 5-10 minutes.
Top with chocolate sauce, almonds and ground cinnamon, optional.
Serve slightly warm with a glass of fresh almond milk, enjoy!