2 1/2cupsgluten-free flouruse your favorite baking blend, I use Bob's Red Mill 1:1 gluten-free flour
1teaspoonbaking soda
1/4teaspoonsalt
3/4cupchopped dried cranberries
1/2cupchopped almonds
1/2cupdark chocolate chips
sea salt for garnish
Optional Chocolate Dip
1/3cupdark chocolate chips
1/2teaspooncoconut oil
Instructions
Preheat oven to 350°F.
Place softened butter and sugars in the bowl of a stand mixer and beat on a medium speed until light and fluffy (alternatively, beat with a hand mixer).
Add the egg, orange zest and extracts to the bowl and beat again until fully incorporated.
Combine the flour, baking soda and salt in a medium bowl. With the mixer running on a slow speed, add the flour mixture a little at a time.
Add the cranberries, almonds and chocolate chips and mix until just incorporated.
Line a baking sheet with parchment or a silicone baking mat.
Scoop dough onto the baking sheet (about 2 heaping tablespoons worth of dough per cookie) in a high mound making sure to leave enough space between the cookies to account for spreading while they bake.
Bake for 15-17 minutes until edges just start to turn golden brown.
Remove from oven, the cookies will still be pretty puffy in the center, press down gently with the back of a spoon to get that flatter/cracked look and sprinkle with coarse sea salt to taste immediately after removing them. Let cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to a week.
If dipping in chocolate:
Melt chocolate chips and coconut oil in a small bowl in the microwave. Stir until smooth.
Once cookies have cooled completely, dip half into the melted chocolate. Place on a parchment lined baking sheet to set and sprinkle with sea salt to taste.