Cookies with Chocolate Chips and Cranberries (Almond Flour)

Super thick, chewy and loaded with chocolate chips and dried cranberries. These cookies are the best gluten free treat you'll ever make and are perfect for the holidays too.

1½ cups blanched superfine almond flour
1 tsp. baking powder
¼ tsp. sea salt
1 large egg
½ cup Monk Fruit Sweetener with Erythritol (Granular)
¼ cup butter, melted
1 tsp. pure vanilla extract
½ cup dried cranberries
¼ cup white chocolate chips
¼ cup dark chocolate chips

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a baking sheet with parchment paper.

Mix the almond flour, baking powder and salt together in a bowl and set it aside.

In a larger separate bowl, whisk the egg. Then add your sweetener, butter and vanilla. Mix. Add the dry ingredients to the wet and mix again with a large spoon. (Your batter should be very thick and sticky at this point.) Fold in your cranberries and chocolate chips.

Scoop the dough into 12 heaping Tbsp. and roll them into balls. (It might help to wear gloves for this so the dough doesn't stick to your hands.) Place the balls onto your baking sheet and flatten them slightly. (These cookies don't spread much at all so the shape you form them into is the shape that they'll stay in.)

Place the baking sheet in the oven and bake for 9-10 minutes. (The cookies might look underdone but they'll firm up as they cool.)

Once done, let the cookies rest on the baking sheet for 10 minutes before transferring them to a rack to cool completely.

Makes 12 cookies.