Salted Cranberry Chocolate Chip Cookies
4 ounces (brick style) cream cheese, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup Cranberry Orange Coconut Sauce (or your favorite sugar free cranberry sauce)
1/2 cup walnuts, coarsely chopped
3/4 cup 70% or 85% cacao chocolate bar (3.5 ounces), chopped or 70% chocolate chips
Pink Himalayan sea salt, optional
Preheat oven to 350 degrees F. In a medium mixing bowl, mix together flour, baking powder, salt and Swerve sweetener (or other granular sweetener). Make a well in the center of the bowl and add softened butter, cream cheese, egg and vanilla extract. Using a wooden spoon, cream and mix dry and wet ingredients together until the dough is mixed and blended well.
Fold in cranberry sauce, walnuts and chocolate chips/chunks with a rubber spatula; mix just until blended. Drop by rounded tablespoonfuls (or chill and lightly roll into balls for neater cookies) onto a parchment paper lined cookie sheet. Very lightly tamp down (do not flatten) -- the cookies do not spread much while they bake. Sprinkle lightly with pink Himalayan sea salt, if desired. Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cookies are very soft when hot and will firm up as they cool. Let sit 10-15 minutes; transfer to a rack using a spatula to cool completely. Makes about 2 dozen cookies.
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