Sometimes I just need something to ease the sweet tooth craving. This recipe does that. It also is a gluten-free, egg-free, dairy-free and nut-free cookie, perfect for serving at a dinner party where you may have guests with different food allergies or sensitivities, and safe to throw in your kid’s lunch for school.
Although this is a cookie, the cranberries and dark chocolate give this recipe a bit of a nutritional boost. Packed with antioxidants and nutrients, the cranberry really is a super food. Cranberries contain phenolic antioxidants that keep bacteria from sticking to cells in the urinary tract, helping prevent infections. One study also has shown that these benefits may extend to men’s prostates, as well. Cranberries are also rich in fiber and vitamin C. And dark chocolate contains disease-fighting flavonols that may have a heart-healthy effect.
Chocolate Cranberry Cookies
• 1 cup gluten-free baking mix
• 1/2 tsp xanthan gum
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 3/4 cup apricot or date purée
• 1/4 cup organic canola oil
• 1 tsp vanilla extract
• 1/3 cup dried cranberries
• 1/3 cup dark chocolate chips
To make the apricot or date puree, soak dried apricots or dates in room temperature water overnight, or in boiling water for about 10 minutes. Remove water and place softened fruit in a blender and blend until it is a puree.
Preheat oven to 375 F. Mix gluten-free baking mix, xanthan gum, baking soda, salt and cinnamon. Incorporate apricot purée, oil, vanilla, cranberries and chocolate chips. Using a 1 oz cookie scoop, measure the dough and form it into balls, flatten, and place on oiled baking tray.
Bake for 13 minutes or until golden. This makes about 16 cookies.
Photo from here, with thanks.