Chocolate Cranberry Cookies (Gluten/Dairy/Egg-free)

I made cookies that are safe for me and Josie yesterday!! I’ve been looking up experiments from 6 to 7 years ago and reworking them. Success all around =D Even the interns who aren’t bound by our dietary restrictions liked them.

2 tsp cream of tartar
1/4 tsp salt
1 tsp baking soda
3/4 cup almond flour
1/4 cup amaranth flour
1/4 cup coconut flour
1/4 c sweet white sorghum flour
1/4 c brown rice flour
1/4 c arrowroot starch
1 tbsp ener-g + 4 tbsp hot water (2 eggs)
1 1/2 cups sugar + sugar for dusting
1/3 cup shortening
1/3 cup almond butter
1/3 cup olive oil
1/3 cup chopped dark chocolate (I used 70% dark)
1/4 cup chopped dried cranberries

Preheat the oven to 375 degrees F.

Combine cream of tartar, salt, baking soda, flours, and arrowroot starch. Set aside.

In a second bowl, prepare the egg replacer. Whisk together with sugar, shortening, almond butter, and olive oil. Fold in dry ingredients. Fold in chopped chocolate and cranberries.

Roll dough into 1 inch balls. Roll dough balls in sugar. Place 2.5″ apart on ungreased cookie sheets. Use the bottom of a glass (or a mason jar =D) dipped in granulated sugar to flatten out each cookie.

SAM_2302

Bake for 12 minutes. Remove from the sheets while still warm and soft. Allow to cool completely and they will set up nicely and be crisp =D

SAM_2303

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