The day after my 2013 Goals post went up, Merrick emailed me and said, “I’ll do the two desserts per week challenge with you.”
This may have been the best email I’ve ever gotten. Knowing someone else is doing it too makes it much easier to be accountable.
It also means I have to find a few dessert replacements for when I’m just dying for something that has that dessert feel, but isn’t jammed with sugar and butter and white flour.
I’ve mentioned before how MUCH I like cookies, right? There is no question that a good chocolate chip cookie is my absolute favorite dessert.
And so when I’m looking for healthy snacks, something that has the shape and texture and approximate taste of a cookie is high on my list.
Happily, these are legitimately healthy – no oil, only 2 T of honey, no flour. And no fake-y ingredients either.
Also, Bart didn’t know I was planning to photograph these, so he took a bite out of one of them before I had a chance. Oh well, I can’t blame him. These were seriously tasty.
almond cranberry cookies
Almond Cranberry Cookies
If you are looking for a healthy cookie recipe, this almond cranberry recipe is just the ticket!
Ingredients
- 1 cup almond flour
- pinch salt
- 1/8 t baking soda
- 1/4 t cinnamon
- 3 T smooth peanut butter
- 2 T honey
- 1 t vanilla
- 1 T water
- 1/4 cup dried cranberries
- 1/4 cup chocolate chips
Instructions
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Preheat the oven to 350 degrees.
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Grease your cookie sheet lightly or use parchment paper or a silicone baking mat.
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In a mixing bowl, stir together together the dry ingredients.
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In a separate, smaller bowl, combine the peanut butter, honey, vanilla, and water until smooth. Stir the wet ingredients into the dry mixture and mix until well-combined (it may take a bit to come together).
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Mix in the cranberries and chocolate chips.
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Scoop dough in 1 T rounds onto your cookie sheet and then press flat with the back of a measuring cup or drinking glass (I made mine just slightly less than 1/2 inch thick). They won't spread, so you don't have to worry about spacing them on your sheet.
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Bake for 10-12 minutes, or until the top is light brown. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. They'll be pretty soft when they first come out, but they'll firm up after a few minutes.
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Best on the day they're made, although they were still good the second day too.
Recipe Notes
(Adapted from Healthy Food for Living)
if you liked this almond cranberry cookie recipe, you might also like these other recipes:
andrea. says
These look delicious! I adore anything made with almond flour. 🙂 I'm definitely going to give these a try.
Kayla @ Freckles in April says
What is this? A healthy cookie recipe that doesn't include banana??? Sign me up.
(Gorgeous pictures, by the way!)
Katie says
I'll definitely be making these soon!
Merrick says
Op…off to make these right now, since I'm all out of my smitten kitchen granola bars!
Amanda says
Adding these to my to-bake list for this weekend 🙂 Thanks!
Elaine says
Personally, I think having a bite already taken out of the cookie make the picture more irresistible!
Shelly says
This recipe gave me the perfect excuse to eat chocolate chips today (I left the cranberries out) and they were delicious, they even earned the husband stamp of approval.
Tina's Blog says
Do you think I could use almond extract with wheat flour? I don't live near a big grocery store that carries almond flour…I've tried several different ones already.
I just made your chicken enchilada soup that is now cooking in the crockpot for supper. Great recipes!
heidikins says
Uh, yum. And yes, please.
xox