Vegan Cranberry Cookies
These Vegan Cranberry Cookies are perfectly festive cookies for your holidays! Cookie exchange anyone? These cookies are crispy on the outside, chewy on the inside and are gluten free, oil free and vegan!
Servings: 24 cookies
Calories: 120kcal
Ingredients
- 2 ½ cups almond flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup almond butter
- ½ cup pure maple syrup
- ¼ cup unsweetened original almond milk
- 2 teaspoons pure vanilla extract
- ½ cup dried cranberries
- ¼ cup chopped shelled pistachios
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, whisk together the almond flour, coconut sugar, baking soda, and salt.
- In a large mixing bowl, whisk together the almond butter, maple syrup, almond milk, and vanilla.
- Stir the dry ingredients into the wet ingredients, making sure to scrape the bottom of the bowl to fully combine all the ingredients.
- Stir in the cranberries and pistachios and mix well.
- Scoop out 1-2 tablespoon(s) of dough and place onto the parchment lined cookie sheet. Leave a couple inches in between each scoop of dough because the cookies will spread.
- Bake for 8 to 10 minutes until golden brown and the edges are set.
- Transfer to a cooling rack to continue to cool completely. Repeat with any remaining dough.
Notes
~ Do not sub another flour for the almond flour. It will not work.
~ Measure the almond flour using the spoon and level method. Do not pack it down or you'll end up with too much.
~ Make sure to stir the almond butter well before measuring. The oils will naturally separate in the jar and they need to be mixed back in.
~ If your dried cranberries are overly dry, soak them in hot water for about 20 minutes to plump them up. Drain them well before adding them to the batter.
~ This cookie dough is fairly sticky. Do not add more flour!
~ The cookies will spread on their own, but gently pressing down on the tops will help them along. Use slightly damp fingers to do this or the dough will stick to your hands.
~ Bake until just golden brown and the edges are set. Do not over-bake. The cookies will continue to firm up as they cool.
Nutrition
Calories: 120kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 11mg | Fiber: 1g | Sugar: 12g | Calcium: 70mg | Iron: 1.3mg