Gluten Free Healthy Cranberry Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 cup Bob's Red Mills All Purpose GF Flour1/2 cup sorghum/millet or buckwheat flour1/4 c ground flax seed1/4 c brown rice flour1/2 c turbinado sugartsp cinnamontsp baking soda1/2 tsp baking powder3/4 cup pineapple bits, drained. (You can use fresh or bigger chunks, but should puree them first.) 2 TBS Olive Oil2 TBS liquid Coconut Oil **(Can be substituted with Olive Oil)**1 egg1 TBS yogurttsp vanilla1/2 c GF chocolate chips1/2 cup cranberries (Can use any dried fruit bits.)
preheat the oven to 375
Mix all the dry ingredients in a bowl. (except chips and cranberries).
Mix wet ingredients.
Combine.
Line a cookie sheet with parchment paper. Drop by heaping teaspoonfuls. Bake for 10 minutes. Let sit for about 5 minutes before serving.
** Hints**
You can use this recipe and replace the pineapple with banana, applesauce, pumpkin/sweet potato/carrot/zuccini puree. All of those combos are really good! They lessen the calories of the cookies because you are replacing the oil with mostly fruit.
I like to only cook a dozen at a time. I put the remaining batter in the fridge to use when we want more cookies.
Any uneaten COOLED down cookies can be put into an airtight container & should be eaten within 2 days. I made the entire 3 dozen once, and by day 3, they are still soft and taste decent, but look pretty gross because of the high fruit content.
The parchment paper is not negotiable. If you do not use it, the cookies are very hard to remove from the cookie sheet. i learned that the hard way!
Enjoy!
Number of Servings: 36
Recipe submitted by SparkPeople user AUBREYJO.
Mix all the dry ingredients in a bowl. (except chips and cranberries).
Mix wet ingredients.
Combine.
Line a cookie sheet with parchment paper. Drop by heaping teaspoonfuls. Bake for 10 minutes. Let sit for about 5 minutes before serving.
** Hints**
You can use this recipe and replace the pineapple with banana, applesauce, pumpkin/sweet potato/carrot/zuccini puree. All of those combos are really good! They lessen the calories of the cookies because you are replacing the oil with mostly fruit.
I like to only cook a dozen at a time. I put the remaining batter in the fridge to use when we want more cookies.
Any uneaten COOLED down cookies can be put into an airtight container & should be eaten within 2 days. I made the entire 3 dozen once, and by day 3, they are still soft and taste decent, but look pretty gross because of the high fruit content.
The parchment paper is not negotiable. If you do not use it, the cookies are very hard to remove from the cookie sheet. i learned that the hard way!
Enjoy!
Number of Servings: 36
Recipe submitted by SparkPeople user AUBREYJO.
Nutritional Info Amount Per Serving
- Calories: 74.6
- Total Fat: 3.1 g
- Cholesterol: 5.2 mg
- Sodium: 3.1 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 1.1 g
- Protein: 1.0 g
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