I have a new favorite cookie, Almond Cranberry. Even if you don’t have to eat gluten free like I do, you will love these cookies; that is as long as you can have nuts. This recipe uses blanched almond flour, not almond meal. These cookies are not overly sweet and very easy to make.  

Almond Cranberry Cookies (makes 2 1/2 dozen)

2 cups blanched almond flour

1 tsp. baking soda

1/4 tsp. salt

6 tbsp. butter, melted

1/3 cup light brown sugar

1 tsp. vanilla extract

1 egg

3/4 cups dried cranberries

1/2 cup mini chocolate chips (or white chocolate chips), optional

1/2 cup walnuts or pecans, chopped, optional (my favorite is black walnuts)

Preheat oven to 350 degrees and line 2 large cookie sheets with parchment paper. (I use parchment paper for all cookie baking.) In a medium bowl mix together dry ingredients, set aside. In a larger bowl mix together the wet ingredients. Next add dry ingredients to wet mixture and mix well. Stir in dried cranberries, mini chocolate chips and nuts. Scoop dough by tablespoons onto cookie sheet and bake for 10 minutes or until cookies are a light golden brown. Remove from oven and wait 5 minutes before removing cookies from sheet. Allow to completely cool before storing in an airtight container.