dessert · snacks
Flourless Macadamia Cranberry Cookie
These flourless cookies are free from gluten, and high in protein and flavor! Full of tart cranberries, creamy white chocolate, and delicious buttery macadamia nuts, these cookies will absolutely become a favorite!
A little about this recipe
Flourless cookies are a super fun gluten-free treat. Made primarily of almond butter and eggs, you’ll start to wonder how in the world the batter will ever become a cookie, then all of a sudden the cookie Gods smile at you and Boom: a cookie is born. A delicious high-protein cookie with a perfect balance of tart cranberries, creamy white chocolate, and buttery macadamia nuts. Perfection.
These cookies are fluffy and almost cake-like in texture. And even though I originally made them as a gluten-free holiday cookie (because cranberries and white chocolate just scream Christmas to me) they really are a delicious treat any time of year. They come together super quickly, but the flavor and cake-like texture make them seem extra fancy. Easy enough for a quick summertime treat, but sophisticated enough for a holiday cookie exchange!
GREEN BEE GLUTEN FREE
Flourless Macadamia Cranberry Cookie
Ingredients
Instructions
Preheat your oven to 350° and line a baking sheet with parchment paper or a silpat.
In a medium sized bowl, whisk together your eggs and maple syrup until well combined.
Next, add in the almond butter, baking soda, salt, and vanilla. Whisk well! Depending on how dry your almond butter is, this may take a bit of elbow grease. Use a sturdy whisk or fork, and make sure the batter becomes a completely even texture. It will thicken considerably, and become more like a moist cookie dough. You can use a hand mixer if you really can’t get the almond butter mixed in. But cookie making is my preferred mode of exercise, so I always hand mix.
Next, stir in the cranberries, macadamia nuts, and white chocolate chips.
Use a tablespoon sized cookie scoop, and drop onto your prepared cookie sheet. The dough will be very moist.
Bake for around 13 minutes, do not overbake. You don’t want the tops to become overly browned, or they will dry out.
Cookies will be soft, so let firm up on a cooling rack before devouring.
