Let me start by saying that as a gluten-intolerant eater, almond flour can be your best friend. If I can fool my big sister into thinking these were homemade by our Momma, I think I can make a believer out of you too! Here's how I make them:
White Chocolate Chip & Cranberry Cookies
Makes 20
Makes 20
Ingredients:
2 1/2 cups blanched almond flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
3 tbsp. grapeseed oil
1 large egg
2 tsp. vanilla extract
1/2 cup agave nectar
1/2 cup Nestle white chocolate chips (use a full cup if you love chocolate!)
1/2 cup dried cranberries
1/2 cup walnuts
2 1/2 cups blanched almond flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
3 tbsp. grapeseed oil
1 large egg
2 tsp. vanilla extract
1/2 cup agave nectar
1/2 cup Nestle white chocolate chips (use a full cup if you love chocolate!)
1/2 cup dried cranberries
1/2 cup walnuts
Directions:
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, salt, baking soda, chocolate chips, cranberries & walnuts.
- In a smaller bowl combine grapeseed oil, egg, vanilla & agave nectar.
- Stir wet ingredients into dry.
- Form 1" balls (I use a cookie scooper) and press onto backing sheet.
- Bake for 8-10 minutes, cool & serve.
Mmm my mouth is watering just thinking about these!
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