Ingrédients pour Gluten Free Cranberry Walnut Chocolate Chip Cookies
- 2 cups almond flour
- Sea Salt
- 1 teaspoon baking soda
- Grapeseed Oil
- Agave Nectar
- Vanilla Extract
- 1 cup dried cranberries
- 1 cup chopped walnuts
- Dark Chocolate
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Comment préparer Gluten Free Cranberry Walnut Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 cups almond flour, 1/2 teaspoon salt, and 1 teaspoon baking soda.
- In a separate bowl, combine 1/2 cup olive oil, 1/2 cup agave nectar, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Stir in 1 cup dried cranberries, 1 cup chopped walnuts, and 1 cup chocolate chips.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheets, leaving some space between each cookie.
- Slightly flatten each ball with a fork (optional).
- Bake for 7-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
3g
Fat
24g
Carbs
1g
