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Cranberry Chocolate Cookies


    Cranberries and chocolate, two ever-popular holiday flavours, are combined here in one gluten-free, egg-free, dairy-free, and nut-free cookie.

    1 cup (250 mL) gluten-free baking mix
    1/2 tsp (2 mL) xanthan gum
    1 tsp (5 mL) baking soda
    1/2 tsp (2 mL) salt
    2 tsp (10 mL) cinnamon
    3/4 cup (180 mL) apricot purée (see below)
    1/4 cup (60 mL) organic canola oil
    1 tsp (10 mL) vanilla extract
    1/3 cup (80 mL) dried cranberries
    1/3 cup (80 mL) dark chocolate chips

    Preheat oven to 375 F (190 C).


    Mix gluten-free baking mix, xanthan gum, baking soda, salt, and cinnamon. Incorporate apricot purée, oil, vanilla, cranberries, and chocolate chips. Using 1 oz (30 mL) cookie scoop, measure dough and form into balls, flatten, and place on oiled baking tray.

    Bake for 13 minutes or until golden.

    Makes 16 cookies.

    Each serving contains:
    94 calories; 2 g protein; 5 g total fat (1 g sat. fat, 0 trans fat); 11 g carbohydrates; 2 g fibre; 154 mg sodium

    *To make, purée dried apricots softened in water (room temperature overnight or in boiling water for about 10 minutes) using a hand-held blender.

    source: "Delicious holiday treats", alive #350, December 2011


    Cranberry Chocolate Cookies




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