Ingredients:
1/3 cup of almond meal (I like Trader Joes brand)
2 cups of flour of your choice...we use Namaste Gluten Free flour blend
1 1/2 tsp of baking soda
1 tsp of sea salt
1/4 tsp of cinnamon *Optional. I LOVE cinnamon w/ chocolate, but if you aren't a fan leave out.
1 Tbsp of milled flax seed
1/2 cup of real butter, softened to room temp (1 stick)
1/2 cup of coconut oil (I actually had to firm mine up a bit in the frig today!) TIP: use all butter if you wanna.
3/4 cup of sucanat
3/4 cup of turbinado sugar, such as Sugar in the Raw
1 1/2 tsp of pure vanilla extract
1/2 tsp of lemon juice
2 eggs
3 handfuls or so of WHITE CHOCOLATE or butter drop chips
2 handfuls or so of DRIED CRANBERRIES
DIRECTIONS: Preheat oven to 350.
Dump everything (EXCEPT THE EGGS, WHITE CHOCOLATE AND CRANBERRIES) in your kitchen aid and mix until combined. Add eggs, one at at a time, mixing well after each addition. Finally, add the chips and cranberries. Stir until well incorporated. Drop by the spoonfuls onto cookie sheet and bake 8 minutes. I allow mine to cool just a bit on the cookie sheet before removing. (they will continue to "set")
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