Oooohhh boy. Mom has been asking and asking for this recipe to be posted, so I figured that if she loved it this much, that you may too.
These are the most delicious little fudgy brownie-ish cookie bites that are stuffed with dried cranberries and crunchy almonds. Oh, and did I mention that they are gluten-free? But if you think you are not into that kind of thing, trust me, you will never know the difference.
I wrote about my favorite gluten-free flour the other day when I made these very kid/family friendly Candy Cane Chocolate Chip Cookies. These were the more “grown up” version that I made for Pete and myself. And then my mom and dad enjoyed them too.
By the way- hop over here to enter to win a big gluten free baking package that includes a 13 cup kitchen-aid FOOD PROCESSOR!!!! (contest end Sunday at noon).
So one more Christmas Cookie recipe for you and your family!
Recipe: Dark Chocolate Cookies with Cranberries and Almonds (Gluten-Free)
Ingredients
- 1 cup butter
- 1 ½ cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups gluten free flour
- 1 cup unsweetened cocoa powder (I used Hershey’s “Dark”)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup dried cranberries
- 1 cup slivered almonds
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Prepare sheet pans with silpats or parchment paper.
- In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs and the extract and combine well.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Mix well and add to the cookie dough. Combine well.
- Add the cranberries, almonds and chocolate chips and mix just until the candy has been incorporated.
- Scoop by the rounded tablespoon onto the pans.
- Bake the cookies for 10 minutes and then let them cool for a few moments on the baking pan before transferring them to a cooling rack or counter top.
- These store really well in the freezer!
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
I love how rich and fudgy these cookies look!
Maybe a much needed new cookbook for the gluten-intolerant and the people with celiac could be coming? I did give my two life-long college friends, at our annual Christmas dinner last night, your cookbook. They both loved it. But it’s weird how one has a husband who is gluten-intolerant and one has a daughter who is too. I will definitely print this cookie recipe for them. Can’t wait to try it!!!
These look so decadent and rich! Fudgy cookies are the best!
I’m new to gluten free baking, and am wondering how much if any xanthan gum you would add? I’ll be using King Arthur Flour gluten free multi purpose flour and it didn’t mention xanthan gum on ingredient list. I look forward to making these cookies for friends and coworkers very soon, thank you for the recipe-they look and sound delicious!
Heather – loved the Dark Chocolate Cookies with Cranberries! I’m betting my gluten intolerant friend and the gluten tolerant ones will too! Thanks for sharing!
Great Michelle! I love being able to still have treats for my gluten free friends and family members too!