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.


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



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