Cranberry Chocolate-Chip Cookies

Chocolate chip cookies, a classic favourite that brings nearly everyone back to warm winter days spent by the fire, a traditional treat that really didn’t need any tweaking… but we changed em up anyways just for you.

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We decided to amp up this classic treat with the addition of dried cranberries for some extra holiday season flare! Not to mention they’re vegan so hey, what could be better?

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Along with holidays come finals, and like any other university students we’re feelin a little stressed out. We figured this was reason enough to make this week’s recipe even more of a treat by bringing in some extra sweetness! The addition of coconut sugar helps to make these cookies extra special and even more similar to their classic non-vegan counter parts (watch for a date sweetened version in the near future if this type of sugar isn’t for you).

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With simple steps, and ingredients you probably already have, whipping up a batch of these bad boys is as easy as:

Cream

Mix

Bake

Enjoy!

Who said this time of year has to be stressful?

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I mean reallyΒ name one thing better than the aroma of freshly baked cookies on a cool afternoon.

Got nothin? We didn’t think so.

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SO, what’re you waiting for? Invite some friends over for a milk & cookie party that’ll leave em blown away with your epic kitchen skills.

These cookies are sure to be an instant holiday classic!

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As always if you remake our recipe or add little holiday editions of your own make sure to take a quick photo and tag us on instagram at @lavenderandlavish so we can relish in all your baking glory!

RECIPE: Makes 12 Cookies.

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Ingredients:

Cranberry + Chocolate Chip Cookies

  • 1/4 cup Coconut Oil, soft but not liquified.
  • 1/4 cup Coconut Sugar.
  • 3/4 cup Whole Wheat Flour.
  • 1 tsp Baking Soda.
  • 2 Flax Eggs (2 tbsp Ground Flax Seed to 6 tbsp Water).
  • 2 tbsp Cinnamon.
  • 1 tsp Nutmeg.
  • 1/8 tsp Sea Salt.
  • 1 tsp Vanilla Extract.
  • 1/2 cup Vegan Dark Chocolate Chips.
  • 1/4 cup Dried Cranberries.

Steps:

5 minute prep, 15 minute bake time.Β Β 

  • Cream together the softened coconut oil and coconut sugar with a whisky until fully incorporated.
  • Add in the flour, baking soda, flax eggs, cinnamon, nutmeg, sea salt, maple syrup, and vanilla extract.
  • Combine all the ingredients together until a smooth dough forms.
  • If your dough is a bit dry you can add almond milk in 1 tbsp at a time until it reaches that classic chocolate chip cookie texture, smooth and moldable but not wet or tacky.
  • Carefully fold in the dark chocolate chips and dried cranberries, avoiding working the dough too much.
  • Preheat your oven to 375F.
  • Spray a baking tray with oil, and split dough into 12 equal cookies (we used a table spoon measure for each of ours), and roll into balls.
  • Line your cookies on the tray spaced evenly apart and bake for 12-15 minutes, or until golden brown.
  • Allow to cool on a wrack before serving.
  • Enjoy!
Nutritional Information:
Per 1 Cookie –
Calories: 150 cal | Total Fat: 5g | Carbohydrates: 18g | Sugar: 11g | Fibre: 3g | Sodium: 13mg | Protein: 2g
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