Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan and Gluten-Free Cranberry Chocolate Cookies. The perfect healthy cookie to add to your holiday dessert platter.
I suppose it’s officially holiday cookie time. I have such fond memories of spending hours in the kitchen every December as a child, rolling out batch after batch of cookies to gift to neighbors and friends. While we experimented with a few new cookies each year, the classic must-make was the pizzelle, an Italian waffle cookie that takes hours to prepare, thanks to needing a special iron to press each one out of. It also doesn’t help that my grandmother’s recipe yields 12 dozen. Yup, 144 cookies from each batch, minus the ones my sister and I would nibble hot off the press. It’s probably no surprise that pizzelle day was my favorite of the holiday season; we would put on festive music and spend all day creating gifts of love.
Now that I’m on my own, I’ve crafted my own tradition of this special day. This weekend, I’m hosting a few girlfriends for a cookie exchange; I’m planning on a few warm cocktails, appetizers, plenty of cookies and lots of festive cheer.
I adapted these cookies from Angela’s recipe, adding a few holiday flavors like cinnamon, walnuts and chewy cranberries. They are the perfect cookie to add to your holiday table, to gift, and to enjoy with loved ones.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
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.
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.
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(3 comments) leave a comment
Since you requested comments, I am doing so……mainly since this is the first recipe of yours that I had difficulties and questioned if the recipe was correct.
In the recipe, you state 1/3 Tablespoon of maple syrup, which I thought was strange since if that is correct, I think you would have said 1 tsp instead of 1/3 Tablespoon. I look at a few other similar recipes and I realized that it probably was 1/3 cup which is a big difference. by tasted the dough, I added much more.
Also, probably the difference int he liquid portions listed, the dough was not wet, in fact very dry. So my cookies did not spread out as you described. I have to admit that I didn’t add the total 1/3 cup of maple syrup as I suspect was your intent, since I didn’t want it overly sweet; but the dough still was not wet and cookies stayed in mounds instead of spreading out. I later added some water and they then did spread out some.
I just wanted you to be aware. I am a HUGE fan since being diagnosed with Alpha-gal (tic born disease), I can not eat any mammal products including dairy, so I resort to your recipes often.
Continue your good work; I REALLY DO APPRECIATE it! I was just frustrated with this particular recipe.
Hi Dorie! Ah– apologies! Yes, you are correct and I’m so sorry that these didn’t work out for you. Correct, that is not the right level of maple syrup. I will update this right now. And thank you — I hope you continue to come back and make my recipes.
Tried these yesterday, and what a hit! The whole family enjoyed (it was hard to stop my 3 yr old from eating all the batter)
Next time will be doubling recipe 🙂