We are cookie lovers. But we are always trying to find ways to clean up a recipe and make into something that is allergy-friendly and that we feel good serving our families and friends, while still being incredibly delicious! This is a cookie recipe we all crave and enjoy, and we hope you do too.

In the cooler seasons we try to keep the home feeling cozy and these are the perfect cookies to fill your house with a warm, chocolate smell. Lure your kids in for a snack with these healthy cookies or make everyone smile with a delicious dessert! You can’t go wrong with chocolate.

Ingredients

½ cup dairy free butter substitute, softened
½ cup packed light brown sugar
½ cup granulated sugar
1 TBS vanilla extract
1 large egg
1 cup rice flour
1/2 cup sweet rice flour
1 ½ tsp baking soda
1 ½- 2 cup ZEGO Cranberry Mix-Ins
¾ cup white or dark chocolate chips

Method

Step 1: Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.

Step 2: With an electric mixer, cream the butter substitute and both sugars together until smooth. Add the vanilla and egg, mixing well.

Step 3: Sift together flour and baking soda. Spoon the flour mixture gradually into the sugar mixture.

Step 4: Stir in the Mix-Ins and chocolate chips.

Step 5: Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart.

Step 6: Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.

Step 7: Cool Chocolate Cranberry Cookies on the sheet about 5 minutes, and then transfer to a wire rack to cool completely.