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Oatmeal Apple-Cranberry Cookies

I have been craving cookies for about a week. Then I started thinking about the Apple-Cranberry Crumble I made recently and decided that the crumble would make a phenomenal cookie.

So here you go, this is my take on and Apple-Cranberry Crumble in cookie form. The cookies are cooling as I write this – Oh, they smell so good. Just a couple more minutes and they will be mine. I am a happy girl right now.

These cookies are gluten-free (of course) and vegan. I have been doing a lot of experimenting and cooking/baking with plant based ingredients, as you will notice by my blog. I am really enjoying the challenge of coming up with scrumptious eats and treats that are plant based.

  • 1/3 c almond butter
  • 1/2 c applesauce, unsweetened
  • 1/2 c maple sugar
  • 1 tsp vanilla
  • 2/3 c oat flour
  • 1/3 c sorghum flour
  • 1/2 tsp baking soda
  • 1/4 tsp Himalayan salt
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground
  • 1 apple, grated
  • 1 c oats, rolled
  • 1/2 c dried cranberries

Preheat oven to 350 degrees. Line sheet pan with parchment paper or silicone baking mat.

In a large mixing bowl mix together almond butter, applesauce, maple sugar and vanilla.

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Add oat flour, sorghum flour, baking soda, salt, cinnamon, nutmeg and ginger. Stir until well mixed.

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Mix in apple, oats and dried cranberries.

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Spoon out into mounds onto sheet pan.

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Bake for about 10 – 12 minutes. The longer they are baked the crisper the cookie. I prefer soft chewy cookies.

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Remove from oven and cool on pan for 5 minutes, then transfer to cooking rack. Let cook completely.

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Double Chip Chocolate Cranberry Cookies

These cookies are a combination of two of my Chocolate Chip Cookies with a little twist. I added a hint of coffee to blossom the raw cacao added to the cookies. These cookies turned out amazing, not too sweet, just the right amount of chocolate flavor and a sweet tang from the cranberries. It is such a lovely bite. The thing is, these are gluten-free, grain-free with no refined sugars. It makes me a happy girl to have a treat that is on the healthier side. These are perfect to start out your healthier living this new year and still have a little indulgence.

Dry Ingredients:

  • 2 1/2c paleo all-purpose flour (see website)
  • 1/2 c raw cacao
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp instant coffee granules
  • 3/4 c maple sugar
  • 1/2 c honey granules

Wet Ingredients:

  • 2 eggs
  • 1/2 c butter, melted
  • 1/2 c coconut oil, melted

Stir-ins:

  • 1 c white chocolate chips
  • 1 c mini chocolate chips
  • 1 c dried cranberries

In a large stand mixing bowl add dry ingredients. Add the eggs, stir. Add the melted butter and coconut oil. Mix well. Stir in white chocolate chips, mini chocolate chips and dried cranberries. Stir until all ingredients are well combined.

Roll dough into a log onto wax paper. Wrap dough with plastic wrap. Refrigerate for about 60 + minutes.

Preheat oven to 350 degrees.

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Remove dough from refrigerator. Roll dough into 1 1/2- inch balls. Place onto a parchment lined sheet pan. 6 dough balls per sheet pan.

DSC_0035 26 Bake for about 13 minutes. Cool for about 5 minutes. Share. Eat. Enjoy.

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