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Vegan and Gluten-Free Cranberry, Chocolate and Walnut Cookies. The perfect healthy cookie to add to your holiday dessert platter. | www.delishknowledge.com

Cranberry Chocolate Cookies

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies 1x
  • Category: baking, vegan, cookies
  • Method: oven
  • Cuisine: American
  • Diet: Vegan

Description

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.

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies 1x
  • Category: baking, vegan, cookies
  • Method: oven
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies 1x
  • Category: baking, vegan, cookies
  • Method: oven
  • Cuisine: American
  • Diet: Vegan
Scale

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

  1. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
  2. 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.
  3. Add in the ground flaxmeal, salt, oat flour, almond flour, cornstarch, baking powder, baking soda and cinnamon. Stir until combined.
  4. Fold in the cranberries, chocolate chips and nuts. 
  5. 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.
  6. Bake for 13-15 minutes until the cookies are spread out and just golden.
  7. 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.

Find it online: https://www.delishknowledge.com/vegan-and-gluten-free-cranberry-chocolate-cookies/

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