Cranberry Chocolate Chunk Cookies
These cookies use agave nectar or raw honey as another of sugar and are gluten-free.
- 5 tablespoon butter
- 2 tablespoon agave nectar or raw honey
- 1/4 cup coconut sugar
- 1 egg
- 1 1/2 teaspoon vanilla
- 1 1/2 cup chestnut flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar-free sad chocolate chunks
- 1/4 cup unsweetened dried cranberries
- Preheat oven to 350 degrees.
- In a small bowl, mix the chestnut and coconut flours, baking soda, and sea salt. Location aside
- The use of an electrical mixer, cream the butter and coconut sugar till comfortable. Beat in the egg, vanilla and agave. Add the dry ingredients and mix till mixed. Fold in the chocolate and cranberries.
- Plunge tablespoon-measurement balls of dough on a baking sheets lined with parchment paper. The use of the palm of your hand, flatten the cookies to the thickness you’d like.
- Bake till the cookies are golden around the sides, however soundless comfortable in the center, 8-10 minutes.
- *In the occasion you are vegan that you might perhaps be ready to use coconut oil. I in most cases use it for most of my baking, however for these cookies, I discovered the butter changed into better.
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