Gluten-Free Chocolate Cranberry Cookies

These Gluten-Free Chocolate Cranberry Cookies use fresh cranberries, allowing you to get their vibrant color and tart glory! | The Happy HousewifeBy contributing writer Tessa

These Gluten-Free Chocolate Cranberry Cookies use fresh cranberries, allowing you to get their vibrant color and tart glory!

Here in Oregon, we actually get homegrown fresh cranberries this time of year from a coastal town in the south. Vincent Cranberries are a real treat, and since I had some on hand, I wanted to find a way to use the fresh berries in a cookie.

These Gluten-Free Chocolate Cranberry Cookies use fresh cranberries, allowing you to get their vibrant color and tart glory! | The Happy Housewife

Gluten-Free Chocolate Cranberry Cookies
Serves: 24
 
Ingredients
  • ½ cup allowed butter, ghee, palm shortening, or coconut oil (I used grass-fed butter)
  • ¾ cup granulated sugar or more to taste (I used palm sugar)
  • 1 egg
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 cup gluten-free flour (I used ⅓ cup each brown rice, tapioca, and rice flour)
  • 1 cup gluten-free rolled oats
  • 1 tablespoon gelatin or 1 teaspoon guar or xanthum gum
  • 1 cup dark chocolate chips
  • ¾ cup chopped fresh cranberries
Instructions
  1. Preheat oven to 350° F. Line a cookie sheet with parchment paper.
  2. In the bowl of a mixer, beat the softened butter with the sugar until creamy. Scrape down the sides of the bowl if necessary.
  3. Beat in the egg and vanilla.
  4. With the mixer still running, sprinkle in the sea salt, baking soda, and gelatin or gum.
  5. Continue with the flours and the oats.
  6. Taste and add more sugar (or stevia) if you like.
  7. Mix in the chocolate chips and fresh cranberries.
  8. Drop rounded tablespoons about 2 inches apart onto the parchment lined cookie sheet. Bake at 350° for about 10 minutes until just golden.

These Gluten-Free Chocolate Cranberry Cookies use fresh cranberries, allowing you to get their vibrant color and tart glory! | The Happy Housewife

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Buckeyes

I love buckeyes, they are one of my favorite Christmas candies. What I love about them, is that unlike many other Christmas candy, you don’t have to own a candy thermometer or double boiler.

I love buckeyes, they are one of my favorite Christmas candies. What I love about them, is that unlike many other Christmas candy, you don't have to own a candy thermometer or double boiler. This foolproof recipe turns out every single time!

This foolproof recipe turns out every single time!

Buckeyes
Recipe type: Dessert
 
Ingredients
  • 2 cups creamy peanut butter
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening (if you don’t use shortening you can substitute with paraffin)
Instructions
  1. Line a baking sheet with waxed paper; set aside.
  2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar to form a smooth stiff dough.
  3. Shape into ping pong sized balls.
  4. Place on wax paper, and refrigerate or place in the freezer for 30 minutes
  5. Melt shortening and chocolate together on stove top over low heat.
  6. Stirring constantly until smooth, and remove from heat.
  7. Insert a wooden toothpick into a ball, and dip into melted chocolate.
  8. Refrigerate for 30 minutes to set.

Buckeyes at The Happy Housewife

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Chocolate Chestnut Torte (Paleo)

This decadent, rich, chocolate chestnut torte can be made with paleo ingredients and topped with ganache and cranberries for a beautiful holiday dessert. Found at The Happy HousewifeBy contributing writer Tessa

This decadent, rich, chocolate chestnut torte can be made with paleo ingredients (or not) and topped with ganache and cranberries for a delicious and beautiful holiday dessert.

Chestnuts are seasonal and Christmasy, and I have always wanted to play around with them. Italians use them in many ways. They eat them roasted, pureed with sugar and milk, as well as dried and ground into a flour to bake with. I have seen very creative recipes that use chestnuts for Thanksgiving stuffing and some pretty amazing looking pasta dishes too.

Slightly sweet and nutty, the chestnut has a mild flavor and is easy to play with and snack on. I think they would be a great trail snack if you like to hike. They’re portable, loaded with natural sugars and starch, have a decent amount of fiber, and are a good energy booster!

I have added them to this decadent, rich, chocolate torte. While I think they could be left out if you can’t find them in the grocery store, they are worth trying. I purchased mine peeled and roasted.

This decadent, rich, chocolate chestnut torte can be made with paleo ingredients and topped with ganache and cranberries for a beautiful holiday dessert. Found at The Happy Housewife

Paleo Chocolate Chestnut Torte
Serves: 12
 
Ingredients
  • 12 ounces unsweetened chocolate squares or any dark chocolate
  • ½ cup any milk or cream (I used full fat coconut milk)
  • 2 cups granulated sugar (I used palm sugar and some stevia)
  • ½ cup ghee, palm shortening, coconut oil, or any solid fat (I used ghee)
  • 4 eggs
  • 1 cup roasted and peeled chestnuts
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 350 degrees and grease a 9 inch cake pan.
  2. In a small saucepan, gently melt the chocolate with the milk over low heat..
  3. Transfer mostly melted chocolate to a food processor and add the remaining ingredients. Puree until smooth, a couple of minutes. Taste and make sure the sweetness is to your liking.
  4. Scoop into the prepared pan, smoothing out the top.
  5. Bake for 20-30 minutes until the top looks dry and a toothpick inserted in the center comes back clean.
  6. Let cool, then chill in the fridge for best texture.
Notes
I used unsweetened chocolate squares in my recipe so I could avoid the soy found in most commercial chocolate and choose the sweetener. Any chocolate will work in the recipe, but you will have to greatly reduce the amount of sweetener if you use one that is already sweetened. Start with a ½ cup total and go from there.

I added a glossy ganache (melted chocolate with coconut milk to thin) and cranberries, but this torte is good by itself! I think some tart leftover cranberry sauce on top would be fun too.

This decadent, rich, chocolate chestnut torte can be made with paleo ingredients and topped with ganache and cranberries for a beautiful holiday dessert. Found at The Happy Housewife

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Soft Ginger Cookies

These soft and chewy ginger cookies have just the right amount of spice. At The Happy Housewife

These soft and chewy ginger cookies have just the right amount of spice. My family cannot get enough of this sweet treat!

This recipe makes plenty for you to take to a cookie swap party. They pack well and keep for weeks when stored in an airtight container at room temperature. Even people who don’t like ginger snaps will love these little gems. They’re basically just a spicy molasses cookie like everyone’s grandma used to make. Yum!

When people ask you the key to the softness. tell them it’s the extra egg yolk. That combined with the special cooling tip keeps these cookies soft and delicious.

Soft Ginger Cookies
Serves: Makes 4½ dozen cookies
 
Ingredients
  • 2⅓ cups flour
  • 1½ teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon pumpkin pie spice
  • 1 cup packed light brown sugar
  • 10 tablespoons salted butter, room temperature
  • ⅓ cup molasses
  • 1 large egg plus 1 egg yolk, room temperature
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a small mixing bowl, combine flour, baking powder, ginger, and pumpkin pie spice.
  3. In a medium mixing bowl, beat together the brown sugar and butter, scraping the sides to make sure all ingredients are combined. Beat on high for about a minute until light and fluffy.
  4. To the sugar mixture add in the molasses, egg, and egg yolk. Beat on medium for one minute.
  5. Add in the dry ingredients and stir well to combine. You’ll want to really scrape down the sides to make sure all the goodness is mixed together.
  6. On parchment lined cookie sheets, place tablespoon scoops of cookie dough about 2 inches apart.
  7. Bake at 350 degrees for 14 minutes. Turn the pan about halfway to brown evenly. You’ll know the cookies are done when the top is no longer shiny and the bottom edges are lightly browned.
  8. After baking, remove the cookies from the oven and allow to cool on the cookie sheet about a minute before removing to a clean kitchen towel to cool completely. The kitchen towel will keep the cookies moist as opposed to placing them on a cooling rack.
  9. Repeat to bake all of the dough.
Notes
Store leftover cookies in an airtight container for up to 10 days.
To Freeze Uncooked Dough: You can scoop the uncooked cookie dough onto parchment lined pans and place in the freezer. Remove the frozen dough from the pan after it’s solid and store in an airtight container or freezer bag for up to two months. Bake directly from the freezer as directed above.

These soft and chewy ginger cookies have just the right amount of spice. At The Happy Housewife

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This post may contain a link to an affiliate. See my disclosure policy for more information.