Chewy, moist, sweet, and delicious. These White Chocolate Cranberry Cookies are crowd-pleasing. Each bite of these tender almond flour based cookies is filled with smooth white chocolate and bursting with tart cranberries.
Author: Maddie Augustin
Ingredients
½cupcranberries
½cupwhite chocolate chips
1 ½cupalmond flour
½cupcoconut sugar
2eggs
2tbspcoconut oil
Instructions
Preheat oven to 350F.
Prepare wet ingredients by melting coconut oil and whipping eggs until mixed and foamy.
Combine eggs, coconut oil, and coconut sugar in a large mixing bowl until well-combined. Sugar does not need to be completely dissolved.
Add remaining dry ingredients and mix until dough forms.
Allow dough to rest in the refrigerator for 20-30 minutes.
Form into balls with roughly 2 tbsp of dough per cookie, placing on a baking sheet lined with parchment paper
Bake for 8-11 minutes, or until slightly golden.
Remove from oven and allow to cool before transferring onto a serving platter and indulging!