Cranberry Chocolate Cookies
Vegan and Gluten-Free Cranberry, Chocolate and Walnut Cookies. The perfect healthy cookie to add to your holiday dessert platter. Adapted from Oh She Glows.
Ingredients
- 1/4 cup almond butter
- 1/ 4 cup 100% pure maple syrup
- 2 tablespoons non-dairy milk
- 2 tablespoons neutral oil
- 1/8 cup cane sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground flaxmeal
- 1/2 teaspoon salt
- 1/2 cup oat flour*
- 1/2 cup almond flour
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/3 cup dried cranberries
- 1/3 cup chocolate chips
- 1/4 cup chopped walnuts
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- In a large bowl of a stand mixer, or a large bowl, mix together the almond butter, maple syrup, non-dairy milk, oil, sugar and vanilla until very smooth.
- Add in the ground flaxmeal, salt, oat flour, almond flour, cornstarch, baking powder, baking soda and cinnamon. Stir until combined.
- Fold in the cranberries, chocolate chips and nuts.
- Using a cookie scoop (or a spoon), place mounds of cookie dough onto the cookie sheet, keeping 3 inches between each cookie as they will spread while baking.
- Bake for 13-15 minutes until the cookies are spread out and just golden.
- Cool the cookies directly on the baking sheet for about 5 minutes to harden. Gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they'll firm up even more. Let cool completely before eating and storing.
Notes
Ingredient notes:
These have been tested both with oil and without. Both worked but I found the cookie to be chewier and glossier with added oil which is why it's in the final recipe. You can also remove the added cane sugar, but I feel like it balances the tart cranberries nicely. If you swap in raisins instead of cranberries (which are sweeter) then I don't think you need the added cane sugar. Don't omit the maple syrup as it will affect the wetness of the batter. *To make oat flour, place rolled oats in your blender or food processor and blend until a powdered flour forms.
These have been tested both with oil and without. Both worked but I found the cookie to be chewier and glossier with added oil which is why it's in the final recipe. You can also remove the added cane sugar, but I feel like it balances the tart cranberries nicely. If you swap in raisins instead of cranberries (which are sweeter) then I don't think you need the added cane sugar. Don't omit the maple syrup as it will affect the wetness of the batter. *To make oat flour, place rolled oats in your blender or food processor and blend until a powdered flour forms.