Name: Grain-Free, Kid-Approved Chocolate Chip Cookies recipe
Ingredients: ½ cup butter;½ cup white sugar;2 eggs;1 teaspoon vanilla extract;3 cups almond flour;½ teaspoon baking soda;¼ teaspoon salt;½ cup semisweet chocolate chips;¼ cup dried cranberries

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Ingredients

½ cup butter ½ cup white sugar 2 eggs 1 teaspoon vanilla extract 3 cups almond flour ½ teaspoon baking soda ¼ teaspoon salt ½ cup semisweet chocolate chips ¼ cup dried cranberries

Nutrition Info

154.8 calories carbohydrate: 14.9 g cholesterol: 51.3 mg fat: 10.6 g fiber: 0.5 g protein: 1.4 g saturatedFat: 6.4 g servingSize: - sodium: 167.8 mg sugar: 14.2 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Beat butter and sugar together in a bowl with an electric mixer until smooth and creamy, add eggs and vanilla extract and beat until smooth. Fold almond flour, baking soda, and salt into butter mixture until dough comes together. Stir in chocolate chips and cranberries. Drop dough by the teaspoonful onto prepared baking sheet.
Bake in the preheated oven until golden and set, about 12 minutes.

Recipe Yield

12 servings

Recipe Note

These not-too-sweet cookies are a little crispy around the edges and soft inside, studded with chocolate chips - sometimes with dried cranberries or currants. My husband and son usually eat them all in an afternoon. Great for kids' lunches, or a healthy accompaniment to an afternoon cup of tea. These cookies can be adapted to your family's taste in a variety of ways. Sometimes I will replace vanilla with almond extract, add in coconut flakes, nuts and/or dried fruit for a different flavor profile.

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