Chewy Chocolate Chip Cranberry Cookies

Looking for a cookie recipe that’s not only delicious but also nutritious and gut-friendly? These chewy chocolate chip cranberry cookies are the answer! They’re paleo-friendly, dairy-free, gluten-free, and grain-free, making them the perfect treat for those with dietary restrictions or looking to improve their gut health.

Made with almond flour and coconut oil, these cookies are a great source of healthy fats and fiber, which are essential for gut health. Plus, the addition of cranberries provides a dose of antioxidants and vitamin C, which can help support immune function.

With just a few simple steps, you can have a batch of these delicious cookies ready to enjoy in no time. And the best part? They’re so satisfying and flavorful, you won’t even miss the traditional cookie ingredients like wheat flour and butter.

So treat yourself to these chewy chocolate chip cranberry cookies – your taste buds and gut will thank you!

Delicious chewy cookies filled with chocolate chips and cranberries, perfect for a healthy treat or.

Servings: 16

Calories per Serving: 150

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

  • 1 egg
  • 1/4 cup unrefined coconut oil melted, or unsalted butter (if dairy is okay)
  • 1/3 cup organic coconut sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/8 tsp of fine-grain sea salt
  • 1/2 cup of your favorite dark chocolate chips
  • 1/2 cup dried cranberries

Instructions

Here’s how to make them:

  1. Preheat your oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
  2. In a large bowl, whisk together the egg, coconut oil, vanilla, and coconut sugar until smooth.
  3. In a separate medium bowl, combine the almond flour, baking soda, and salt. Mix until all ingredients are fully incorporated.
  4. Slowly stir the dry ingredients into the egg/sugar mixture until fully combined and the mixture is the consistency of dough. It will be sticky.
  5. Stir in the chocolate chips and cranberries.
  6. If the dough is too sticky to roll into balls, chill it in the freezer for 10 minutes.
  7. Form the dough into 16 balls and flatten them into cookie shapes. They will expand but won’t flatten in the oven. Arrange them on the parchment-lined cookie sheet.
  8. Bake in the preheated oven for 10 minutes or until set and just beginning to brown. Be careful not to overbake.
  9. Remove the cookies from the oven and let them sit for 2-5 minutes. Then, transfer them to a wire rack to finish cooling. Enjoy!

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.