Chocolate Chip Cranberry Cookies (GF)

I love the touch of cinnamon in this cookie.  It is a substantial, crunchy cookie. The cranberries give it a distinctive, festive accent, however, if desired use 1/4 cup (60 mL) raisins snipped in half instead.

2 cups Gluten-Free Bake Mix, (500 mL)
3/4  tsp baking soda (3 mL)
1/tsp baking powder (1 mL)
1/2 tsp cinnamon (2 mL)
1 large egg
Liquid sucralose to equal 1 cup (250 mL)
  SPLENDA® Granular
3/4  cup (11/2 sticks) butter, softened (175 mL)
1/cup granulated erythritol (60 mL)
1 tsp vanilla extract (5 mL)
11/2 cups sugar free chocolate chips (375 mL)
1/2 cup dried sugar free cranberries, page___, OR (125 mL)  See Vanessa Romero's Recipe
  fresh cranberries, chopped in the food processor

Preheat oven to 375°F (190°C).  In medium bowl, combine Gluten-Free Bake Mix, page___, baking soda, baking powder and cinnamon.  Stir to mix well.

In food processor with metal blade, process egg.  Add sucralose, OR SPLENDA® Granular, butter, erythritol and vanilla extact; process.

Add dry ingredients to wet ingredients and process about 1 minute.  Stir in chocolate chips and sugar free cranberries.  Using heaping tablespoonfuls, place dough on greased cookie sheet.  Flatten dough slightly with back of spoon.  Bake 10 minutes or until golden underneath.  Allow to cool 5 minutes.  Transfer to freezer or refrigerator.

Variation: Chocolate Chip Raisin Cookies:  Substitute with raisins if desired, but halve the amount and snip the raisins in half as well.

Yield:  28 cookies

1 cookie

124.9 calories

1.9 g protein

9.9 g fat

2.3 g carbs