I love making Christmas cookies. I don't mean the sugar cookies that you cut out with cookies cutters and then decorate. I have made them a handful of years and my decorating is horrible. I have been told so on a number of occasions. For this and other reasons, I prefer picking out 3-5 different cookies to make every Christmas that don't involve decorating.
The last couple of years I have been repeating a recipe for Brown Butter Spritz cookies because they are so popular. I will share that recipe another time. Every year I also find 1-2 gluten free options since a number of my family members cannot have gluten. I try to mix it up every year so it doesn't get boring. However, this year I made this very chocolate cookie with dried cranberries and walnuts and it is delicious. I think this will have to be made throughout the year! It is also very easy, which makes it nice. Trust me, no one will be eating these cookies and saying...they taste like they're gluten free.
9 oz Bitter-sweet chocolate chips (at least 60% cocoa)
3 large Eggs
1 c of Sugar
1/2 tsp Vanilla extract
1/4 c Powdered sugar
1/4 c coconut flour
1/4 tsp Baking soda
1/4 tsp Salt
1 c finely chopped Walnuts
1/2 c dried Cranberries
12 oz Semi-sweet chocolate chips
In a microwave safe bowl melt your chocolate in the microwave for 1 minute. Stir, then continue to heat on 30 second intervals until the chocolate is all melted.
In a large bowl, beat together the eggs, sugar and vanilla on low speed with a mixer until the mixture becomes thick. This will take about a minutes or two. In a small bowl, mix together the powdered sugar, coconut flour, baking soda and salt.
On low, beat the dry ingredients into the wet ingredients until combined. Now stir in your melted chocolate, then add your walnuts, cranberries and chocolate chips.
The dough will need to hard up in the refrigerator for about 2 hours.
Take the dough out about 15 minutes before baking to let is soften a little. Preheat your oven to 375 degrees. Line a baking sheet with either parchment paper or a silicone baking sheet.
Shape the dough into little balls the size of walnuts and place about an inch or two apart on the baking sheet. You can either form the balls with your hands or scoop them out with a mini scoop. This is much faster and less messy.
Bake for about 10-12 minutes, until the tops of the cookies just being to crack. Let them cool on the cookie sheet for a couple of minutes before moving them to a wire rack to finish cooling.
Store in an air-tight container so they stay fresh!
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