Double Chocolate Cranberry Pecan Cookies
These soft and gooey Double Chocolate Cranberry Pecan Cookies are a delicious treat for those with OR without food intolerances. Low FODMAP & gluten-free!
Ingredients
- 1/2 cup butter salted
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup white rice flour
- 3 tbsp sweet rice flour
- 3 tbsp tapioca starch
- 1/2 tsp xantham gum
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
- 1/2 cup dried cranberries optional
- 1/2 cup pecans chopped (optional)
Instructions
- Preheat the oven to 350˚F. Cover a baking sheet with parchment paper.
- Cream the butter and sugars together in a large bowl using a fork until well combined. Beat in the egg, salt and vanilla.
- In a second bowl whisk together the flours, xantham gum, cocoa powder and baking soda. Slowly mix the flour mixture into the butter mixture until just combined. Stir in the chocolate chips, cranberries and pecans.
- Chill the dough in fridge or freezer at least 20 minutes.
- Drop spoonfuls of the dough onto the baking sheet. Bake cookies for 10-12 minutes. The cookies should be firm on the edges and soft in the middle. Allow to cool for 5 minutes on the sheet.
Notes
- These cookies are low FODMAP at 3 cookies or less per serving. 4+ cookies with have a moderate FODMAP level from the dried cranberries.
- If you do not need to eat low FODMAP or gluten free foods, you can replace the flours and xantham gum with 3/4 cup + 1 tbsp all purpose white flour.
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