I’m always looking for quick and easy, healthy treats to make for my co-writers and friends, and that’s exactly what these guys are!! (And maybe a little for myself too!) I found the original recipe on Paleo Running Momma and adjusted very little! I added in a little spice to just give it that fall flair.
These would be a great addition to a Thanksgiving dessert table!
¼ cup unsalted butter
¼ cup coconut sugar
1 tsp pure vanilla extract
1 cup blanched almond flour
1/2 cup gluten free flour
½ tsp baking soda
1 tsp pumpkin pie spice
pinch of fine grain sea salt
½ cup white chocolate chips
½ cup dried cranberries
Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
In a large bowl, whisk the egg with the coconut oil, vanilla, and coconut sugar until smooth.
In a separate medium bowl, combine the dry ingredients.
Slowly stir the dry ingredients into the egg/sugar mixture until fully combined and the mixture is the consistency of a dough (it will be sticky)
Stir the chocolate chips and cranberries into the dough.
If the dough is too sticky to roll into balls, chill first in the freezer for 10 minutes.
Form dough into balls and flatten into cookie shape (they’ll expand but won’t flatten in the oven) and arrange on the parchment lined cookie sheet
Bake in the preheated oven 10 minutes or until set and just beginning to brown – be careful not to overbake.
Remove from oven, allow cookies to sit 2-5 minutes, then transfer to a wire rack to finish cooling.
Whoa. Like whoa. Did I say whoa? Yeah…whoa. I made this for a friend who came over to chat, and then poof – it was GONE. It. Was. So. Good. Seriously, every time I went into the kitchen – some of it had left the building. (It wasn’t ALL me – I promise.)
I had purchased some cranberries a few days ago to make the brussels salad, and so naturally I had to use the rest and not put them to waste! So, I started googling. And I found a great recipe, and then of course added chocolate chips, because that’s just what I do! I found the original recipe on Primally Inspired, and adapted a few things, and I have to say one more time – whoa. Do yourself a favor and make this one!! I also made the glaze and adapted a bit, but I actually prefer it without the glaze, and you save the calories!
Here’s a pic with the glaze… I mean, really you can’t go wrong!
Ingredients For Loaf:
1 orange, zested and juiced (about ¼ cup zest and ¼ cup juice) – I actually used 3 clementines because I didn’t have oranges
½ can coconut milk – I used Toasted Coconut Almond Milk – soooo good!
⅓ cup pure honey
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
⅔ cup coconut flour
1 teaspoon baking soda
¼ teaspoon sea salt
1½ cups fresh cranberries
chocolate chips – optional – as much or as little as you want 🙂
2 tablespoons melted butter or ghee(for dairy free use coconut oil) – I used one TBS of butter and 1 TBS of coconut oil
2 tablespoons pure honey
1 tablespoon coconut milk – I used the same as above
1 orange, juiced and half of it zested (about 2 tablespoons) – I used 2 clementines and zest – again, didn’t have oranges
½ teaspoon pure vanilla extract
pinch sea salt
Preheat oven to 350 degrees F.
Combine the wet loaf ingredients together.
Add in the dry ingredients.
Fold in the cranberries and chocolate chips
Pour into a greased regular size loaf pan
Bake for 45 minutes – 1 hour or until center is cooked through.
While the loaf is cooking, combine glaze ingredients until well mixed.
Refrigerate glaze ingredients until loaf is done cooking and has cooled.
Once loaf is done cooking and has cooled, pour glaze over the loaf.
This is a perfect holiday or non-holiday dish! I made this, and ended up eating the entire thing – oops. It was such a good blend of sweet and savory, and it’s a super simple dish with a lot of flavor. I adapted this recipe from Rachel Schultz’s blog, and she has some great stuff and additions to this dish, so check it out! I actually did a smaller portion of this dish and used Trader Joe’s already seasoned brussels – just one pack, so you may check that out! Mmmmmm!!!
1 pound brussels sprouts, de-stemed and halved
2/3 cup fresh cranberries
1/3 cup pecans
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Salt & pepper
Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat.
Season with salt & pepper. Cook for 8-10 minutes.
Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
Toss sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola if desired.