Macadamia Cranberry Chocolate Chip Cookies

5 from 1 vote

Prep Time15 mins

Cook Time14 mins

Total Time29 mins

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 138kcal

1½ cups blanched almond flour
½ teaspoon baking soda
¼ teaspoon sea salt
1/3 cup organic non-hydrogenated palm shortening or unsalted butter room temperature
1/3 cup coconut sugar use ½ cup for sweeter cookies
1 large egg room temperature
1 teaspoon vanilla extract
1/3 cup raw macadamia nuts chopped
1/3 cup dairy-free chocolate chips
1/3 cup dried cranberries roughly chopped

Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
In a medium bowl, combine the almond flour, baking soda, and salt. In a large bowl, cream together the shortening or butter and coconut sugar with an electric mixer. Add the egg and vanilla. Beat to combine. Add the flour mixture and beat to form a thick dough. Stir in the nuts, chocolate chips, and dried cranberries by hand.
Roll tablespoons of the dough into balls. Place them 2 inches apart on the baking sheets. Flatten gently with the palm of your hand to about ½-inch thick cookie shapes.
Bake for 12-14 minutes until golden brown. Cool completely. Store in an airtight container at room temperature for up to three days, or freeze for longer storage.