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.

Gluten Free Dark Chocolate, Almond and Cranberry Cookies

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.

Gluten Free Dark Chocolate, Almond and Cranberry Cookies

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.

Gluten Free Dark Chocolate, Almond and Cranberry Cookies

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

  1. Preheat the oven to 350 degrees. Prepare sheet pans with silpats or parchment paper.
  2. In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs and the extract and combine well.
  3. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Mix well and add to the cookie dough. Combine well.
  4. Add the cranberries, almonds and chocolate chips and mix just until the candy has been incorporated.
  5. Scoop by the rounded tablespoon onto the pans.
  6. 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.
  7. These store really well in the freezer!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Print Recipe  

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.

Gluten Free Dark Chocolate, Almond and Cranberry Cookies

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.

Gluten Free Dark Chocolate, Almond and Cranberry Cookies

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.

Gluten Free Dark Chocolate, Almond and Cranberry Cookies

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

  1. Preheat the oven to 350 degrees. Prepare sheet pans with silpats or parchment paper.
  2. In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs and the extract and combine well.
  3. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Mix well and add to the cookie dough. Combine well.
  4. Add the cranberries, almonds and chocolate chips and mix just until the candy has been incorporated.
  5. Scoop by the rounded tablespoon onto the pans.
  6. 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.
  7. These store really well in the freezer!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)