Description
A chewy, gluten-free cookie featuring tart dried cranberries and a tender almond-flour base. Perfect for holiday gifting or inclusive dessert spreads.
Ingredients
Scale
- 2 cups Gluten-Free All-Purpose Flour (with xanthan gum)
- 1 cup Almond Flour
- 1/2 cup Unsalted Butter, softened
- 3/4 cup Brown Sugar, packed
- 1/4 cup Granulated Sugar
- 2 Large Eggs
- 1 tbsp Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1.5 cups Dried Cranberries
Instructions
- Preheat your oven to 350F (175C) and line two large baking sheets with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour, almond flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring on low speed until just combined.
- Fold in the dried cranberries using a spatula until evenly distributed.
- Scoop rounded tablespoons of dough and place them on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are golden but the centers remain soft.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.