Chocolate Cranberry Cookies
(from "1000 GF Recipes" by Carol Fenster)
1/4 c butter/buttery spread, at room temperature (I used 1/8 c Earth Balance spread, and 1/8 c applesauce)
1/2 c granulated sugar
3/4 c packed brown sugar (I ran out of brown sugar, so subbed 1/2 c regular sugar)
1 large egg
2 tsp vanilla extract
1 1/2 c Sorghum blend*
1/2 c unsweetened cocoa powder (not dutch or alkali)
1 tsp xanthan gum
1/2 tsp salt
1/4 tsp baking soda
2 tbsp acacia fiber (optional, I use this for my IBS diet)
3/4 c chocolate chips (I used Enjoy Life)
1/2 c dried sweetened cranberries (I used fresh, chopped berries)
1/4 c finely chopped walnuts (I bet pecans/almonds would work great as well)
Place oven racks in the two middle slots in the oven, right on top of each other. Preheat oven to 375 F. Line two baking sheets with parchment paper.
In a large bowl, beat butter and sugars with an electric mixer on low speed for about 1 minute. Beat in egg and vanilla.
In a small bowl, whisk together dry ingredients. Add to wet ingredients, and beat on low speed until blended. Stir in chocolate chips, cranberries and walnuts. Mix well to make sure the chips, berries and nuts are thoroughly incorporated.
Use a wet tablespoon to scoop 1-1 1/2 inch balls of dough onto baking sheets, about an inch apart. Use the bottom of a drinking glass (dipped in water) to press cookies down. Place one sheet on the lower rack, and the other on the upper.
Bake for 6 minutes, then switch the baking sheets between racks. Bake for 5 minutes more, until cookies are firm. Cool for 2-3 minutes on baking sheet, then transfer to wire rack to finish cooling.
Enjoy!
*Sorghum blend:
1 1/2 c sorghum flour
1 1/2 c potato starch/cornstarch (I use cornstarch b/c my tummy can't handle potatoes)
1 c tapioca flour
I am also pleased to announce that the dough from the sugar cookies I made last month freezes wonderfully! Here are the cookies I made w/ that dough:
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