paleo double chocolate cranberry cookiesChewy on the outside with a soft brownie-like interior. These Paleo Double Chocolate Cranberry Cookies are perfect for the holiday season or anytime you get that chocolate cookie craving!

Serving: 15 cookies

Recipe author:


  • 3/4 cup thick almond butter, I used Justin’s Almond Butter
  • 2/3 cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup Vital Proteins Cocoa & Coconut Collagen Whey
  • 3/4 teaspoon baking soda
  • Pinch of kosher salt
  • 1/4 cup dairy-free mini chocolate chips
  • 1/3 cup dried cranberries (use naturally sweetened or unsweetened)


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat mat.
  2. In a large bowl or in the bowl of an electric mixer beat together the almond butter and coconut sugar until combined.
  3. Add in the egg and vanilla and mix until well combined.
  4. Add in the cocoa powder, collagen whey, baking soda and pinch of salt and mix until combined. The dough will be thick and if you aren’t using an electric mixer it may be easier to combine everything with your hands.
  5. Mix in the mini chocolate chips and dried cranberries.
  6. Use a cookie scoop to scoop out approximately 1 1/2 tablespoons of dough.
  7. Roll the dough into a ball (it will probably be somewhat oily, but shouldn’t be liquidy or dripping) and place it on the prepared baking sheet.
  8. Use the palm of your hand to press the cookies down slightly then place the baking sheet on the middle rack of the oven.
  9. Bake the cookies for 8-10 minutes then remove them from the oven.
  10. Let the cookies cool on the baking sheet for another 5-7 minutes before removing them onto a cooling rack.
  11. As always cookies are best the day they are made, but they can be stored in an airtight container for several days or in a freezer bag and frozen for a later date.

paleo double chocolate cranberry cookies 2


Be sure to use a thick almond butter or the cookies will spread too much and be an oily mess.

* I always stick my prepared cookie dough on the cookie sheet in the freezer for about 15 minutes before baking to help prevent the cookies from spreading. It might just be a high altitude problem, but if you have that issue give it a try.

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