Gluten Free Healthy Cranberry Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 36
- 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
View full nutritional breakdown of Gluten Free Healthy Cranberry Chocolate Chip Cookies calories by ingredient
Introduction
They taste sinful, but are so good. These aren't "mini" cookies. I replaced most of the oil with pureed pineapple, and a bit of yogurt. They are soft, fluffy, and really good out of the oven. They taste good the next day, too. They are pretty "cake-like", and will not crumble after they cool off like most GF cookies. Good for school lunches, trips & picnics. :) They taste sinful, but are so good. These aren't "mini" cookies. I replaced most of the oil with pureed pineapple, and a bit of yogurt. They are soft, fluffy, and really good out of the oven. They taste good the next day, too. They are pretty "cake-like", and will not crumble after they cool off like most GF cookies. Good for school lunches, trips & picnics. :)Number of Servings: 36
Ingredients
-
1 cup Bob's Red Mills All Purpose GF Flour
1/2 cup sorghum/millet or buckwheat flour
1/4 c ground flax seed
1/4 c brown rice flour
1/2 c turbinado sugar
tsp cinnamon
tsp baking soda
1/2 tsp baking powder
3/4 cup pineapple bits, drained. (You can use fresh or bigger chunks, but should puree them first.)
2 TBS Olive Oil
2 TBS liquid Coconut Oil **(Can be substituted with Olive Oil)**
1 egg
1 TBS yogurt
tsp vanilla
1/2 c GF chocolate chips
1/2 cup cranberries (Can use any dried fruit bits.)
Directions
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.