Description
Delightful cranberry almond cookies combining chewy cranberries and crunchy almonds, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (or whole wheat flour)
- 1/2 cup unsalted butter (or coconut oil)
- 1 cup granulated sugar (or brown sugar)
- 1 large egg (or flax egg for vegan)
- 1 cup chopped almonds (or walnuts/pecans)
- 1 cup dried cranberries (or raisins)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract (or almond extract)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently incorporate the chopped almonds and dried cranberries.
- Use a cookie scoop or tablespoon to drop dough onto the baking sheets.
- Bake for about 10-12 minutes or until the edges are golden.
- Let the cookies cool on the sheets for a few minutes, then transfer them to wire racks to cool completely.
Notes
Chill the dough for 30 minutes for better texture and avoid overmixing to keep cookies tender.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg