I have a little story for you about cookies and friendship (two of the sweetest things in life, right!?). So a few years ago, I was on the hunt for a healthier chocolate chip cookie recipe. I had tried so many different ones, but just couldn’t find a recipe for a healthy cookie that didn’t taste healthy. I wanted something that would satisfy even the most decadent of sweet tooth’s (ahem, like mine). After a lot of baking and critiquing (I always thought I should be a dessert critic, LOL), I finally found that perfect cookie. And not only did I find the ultimate chocolate chip cookie, I also reconnected with the genius baker and blogger-extraordinaire behind them, a long-time family friend who I hadn’t seen in years, Rachel of Bakerita!
I was so excited when I discovered Rachel’s blog that I immediately reached out to her to tell her how life-changing her cookies were and that we had to get together soon to catch up after all these years. Fast forward a couple years, a lot of ladies-lunch-dates, a few puppy playdates, and tons of Tupperwares filled with Rachel’s goodies (I know, I’m a lucky girl), Rachel has become one of my closest friends in this crazy blogging world. She’s always there to answer any of my blogging questions (she’s been in the biz forever – she started Bakerita in high school if you can believe that!), help me when I’m stuck on a recipe, be my partner in crime at Expo West, and she’s obviously my go-to girl whenever I need a no-fail dessert that everyone will love!
A couple weeks ago, we decided to get together for a puppy playdate (Penny & Hank are SO cute together!) and obviously we wanted to do some baking while they ran around like maniacs. Inspired by the original cookies that reconnected us, we decided to make a festive holiday version, and let me tell you, they did not disappoint! A dash of cinnamon, handful of pecans, and a sprinkle of dried cranberries make these cookies the perfect recipe for the season. Rachel and I were so excited by how they turned out, so of course we couldn’t wait to share them on our blogs! Check out her post here!
Ingredients
½cupcoconut oil, room temperature (not melted)
½cupcoconut sugar
1egg, room temperature
1teaspoonvanilla extract
½teaspoonbaking soda
½teaspooncinnamon
½teaspoonsea salt
2¼cups blanched almond flour
½cup chopped dark chocolate or chocolate chips
¼cupdried cranberries (I like this brand because they’re sweetened with apple juice instead of sugar)
¼cupchopped pecans
Optional: Flaky sea salt to sprinkle on top
Yields 16 cookies.
- In a stand mixer (or with beaters or by hand), cream together the coconut oil and coconut sugar until smooth.
- Add the egg and vanilla and mix until smooth.
- Add the salt, baking soda, and almond flour and mix until combined. Fold in chocolate chunks, dried cranberries, and pecans. Cover with plastic wrap and refrigerate for at least an hour (you can prepare the dough up to 48 hours in advance).
- When it’s time to bake, preheat the oven to 350ºF and line a cookie sheet with parchment paper. Use a cookie scoop to form the cookies and place on the prepared baking sheet; pressing down slightly on each one.
- Optional (but in my opinion, a must if you love that salty-sweet): Sprinkle each cookie with flaky sea salt.
- Bake for 10 minutes or until they’re golden around the edges. Enjoy!!
- Store cookies in an airtight container at room temperature for up to 4 days, or in the fridge for a week. (I have a feeling they won’t make it that long!)
I mean, could you not just dive right into those pools of chocolate!? So delish! Enjoy!
Photography: Rachel / Bakerita
