Anyone who’s anyone has a bag of cranberries chilling in their fridge or freezer, mmmmmmk?
Tis the season. And the last thing you want to make with them is more cranberry sauce. Woof.
These little gems were most definitely inspired by finals week, meaning I wanted to procrastibake instead of study for my nutrigenomics final. They’re sweetened with organic coconut palm sugar, which is an oh-so-trendy alternative to the good old white stuff because it causes a bit less of a blood sugar spike and retains a few key nutrients from the coconut palm plant. It’s also more sustainably grown and processed. Though it’s a more natural lower glycemic index sweetener, it’s still pretty much empty calories–so don’t go eating it trying to be healthy! Just like coconut oil, it’s no miracle food. It is, however, QUITE the rage right now. Trader Joe’s just even started selling it, so you know it’s the most popular sugar in all the land.
The bottom line is that though it’s a nice alternative to highly processed and refined granulated white sugar, it’s still sugar. If you don’t have any coconut sugar, feel free to use regular sugar or brown sugar. We won’t judge.
Okay, enough suga nonsense! These only require one bowl (plus a tiny bowl for the flax egg) and one spoon. They take five minutes to whip up and taste like a whole other level of fabulousness. The tart cranberries paired with the sweet chocolate chips and nutty almond butter backdrop come together to make the most dreamy little treat. And don’t you just die from that pink pop or color?? These babies are what [paleo] dreams are made of.
Treat yourself to a cookie or three. You deserve it!
Let’s bake, yo.
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PinDescription
A deliciously guilt-free cookie free of flour, butter and refined sugar and loaded with fresh cranberries and chocolate chips.
Ingredients
- 1 tbsp ground flaxseed + 3 tbsp water (or 1 large egg)
- 1/2 cup creamy almond butter (I used roasted)
- 1/3 cup coconut sugar
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup cranberries, chopped (I used frozen)
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment paper or grease with cooking spray.
- In a small bowl, whisk together the ground flaxseed and water to create “flax egg.” Set aside for five minutes to gel. Alternatively, you could use one large egg.
- In a medium mixing bowl, combine the almond butter, coconut sugar, vanilla, baking soda and salt. Stir until well-combined. Fold in the chopped cranberries and chocolate chips.
- Using a heaping tablespoon, drop cookies onto baking sheet. Wet hands and roll cookies into smooth balls. The dough will be very moist–that’s okay!
- Bake cookies for about 13 minutes. Cool for 5 minutes on pan before transferring to a cooling rack to cool completely.
Notes
Inspired by Delighted Momma
These look delicious! I am definitely in the mood for a little procrastination 🙂
Clearly so am I! And a mouthful of cookies…
Regarding cranberries, I am someone, but my daughter’s favorite recipe is cran~apple crisp which is made with apple pie filling mixed with walnuts and a can of whole cranberry by ocean spray. It is topped with a crumb topping which includes butter, sugar, flour and more walnuts. When you have children, you can indulge them occasionally.
Mmmmm cran-apple crisp sounds fabulous!! I totally agree about indulging–life would be so boring without treats 🙂
Yeeeeeeah! I definitely have cranberries in the freezer that will now be dedicated to these cookies. Love how healthy these are and how completely addicting they look! A great snack for keeping you charged during those final exams!
★★★★★
They were just fabulous enough to get me through finals!! Now I just need to make another batch to get me through checking me grades…
Procrastibake! Ha! That is the story of my life…
Right?! It’s a problem…
These sound SO awesome and I have all of the ingredients!…I think that is a sign! 😉
I agree! It’s fate!
Ooooh…yum, yum, yum! I currently have ALL the ingredients home right now!!!
It’s a sign…you must make them! Maybe a double batch to be safe 🙂
These look glorious! And procrastibaking is every single day of my life.
Saaaaaaaame! It’s actually a problem.
Procrasti-bake, procrasti-experimentation, procrasti-eat. All common occurrences here.
Not sure if we have coconut sugar here in Australia so maybe I’ll just buy raw coconuts and make my own.
Ya, just snag some raw coconuts and get to work. Totally easy!
1. These look delicious!
2. Nutrigenomics is so cool! We unfortunately only got one lecture on it during my undergrad, but I’m keeping my eye out for presentations on it because I find it so fascinating. Good luck on your final. 🙂
Nutrigenomics courses are pretty rare, which is so odd because I think personalized nutrition is going to start growing like crazy! I LOVED the class.
Yum! Where do you find this coconut sugar? I would love to try them, but wanna make sure I can get the sugar first! They would be a great nutritional snack I can enjoy during my intense training periods 🙂 Thanks for sharing!
Hey Tina! I got mine on sale at Whole Foods, but they sell it at Trader Joe’s too. You could find it at any health food store!
Looks delicious!
These are so yummy! Definately make a double batch!!! I used cane sugar and frozen cranberries; be sure to have enough almond butter for this one as it takes ALOT! Loving the texture and flavors up in here!!!
Yayyy! Thanks, Shay! Glad to know that good old cane sugar works as well. It definitely will make a dent in the almond buttah stash, that’s for sure.
Would these work with peanut butter instead of the almond butter? Thanks.
That should work!
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Terrific blog!