Gallery

Recipe Summary

prep:
15 mins
bake:
13 mins to 15 mins at 375°
Servings:
42
Yield:
3 1/2 dozen cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees F. Line two baking sheets with parchment.

    Advertisement
Instructions Checklist
  • In a medium bowl, combine gluten-free flour, cocoa, cornstarch, baking soda, salt and baking powder.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a large bowl, combine butter, shortening and both sugars. Beat until well blended and smooth, about 2 minutes. Add eggs, one at a time, until blended.

Instructions Checklist
  • On low, gradually beat in dry ingredients until smooth. Beat in vanilla and zest. Fold in chocolate and cranberries.

Instructions Checklist
Instructions Checklist
  • Scoop mounds of dough onto prepared sheets. Bake at 375 degrees F for 13 to 15 minutes per batch. Cool on sheets on wire racks for 5 minutes. Transfer directly to racks; cool completely.

Nutrition Facts

143 calories; total fat 7g; saturated fat 3g; cholesterol 16mg; carbohydrates 20g; fiber 1g; protein 1g.

Reviews