April 10, 2012

Chewy Cranberry Chocolate Chip Cookies

Cookies & milk, anyone?

I've never really been one to dunk my cookies, but occasionally I'm in the mood for a warm cookie with milk. I love almond milk & that's what I buy for us to drink. Neither of us are really the type to sit down with a glass of milk, so we usually use it in cooking, baking, or cereal. Almond Breeze just came out with almond coconut milk, which is delicious.

It's perfect to pair with a chewy cookie!

I actually like eating cookie dough more than baked cookies, so it's a real testament to these cookies that I've eaten so many already.

Ever since I started doing vegan baking, it's extra dangerous for me to bake cookies. The horrors of eating raw eggs scares me off enough that I'd usually eat maybe 1 or 2 bites of dough. Now, with no raw egg, it's free game. For all of you cookie dough lovers, this is great news!

Whether you like the dough or the actual cookies, these are for you. The tart cranberries are perfect paired with the dark chocolate & the chewy texture of the dough really brings it all together.


Chewy Cranberry Chocolate Chip Cookies
Adapted from King Arthur Flour
Makes 2 dozen cookies

1 flax egg (1 T ground flax + 3 T warm water)
1/3 c coconut oil
3/4 c light brown sugar
2 T orange juice
1 tsp. vanilla extract
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/3 c white whole wheat flour
1 c dark chocolate chips
1 c dried cranberries

Preheat oven to 350*F. In a small bowl, combine ground flax and water. Set aside to let gel. Beat the coconut oil in the bowl of an electric mixer until fluffy. Add brown sugar & mix. Once combined, add  orange juice, vanilla, baking powder, baking soda, & salt. Mix on low until just combined, then add flax egg. Stri in flour, mixing just until no dry flour shows. Use a wooden spoon to fold in chocolate chips & cranberries. Do not overmix! If your dough is super soft, refrigerate for 30 minutes before baking (optional step, but your cookies will be spread less & be thicker). Drop by tablespoons onto baking sheets, keeping cookies about 2" apart as they will spread. Bake for about 12 minutes. Cool on baking sheet for 5 minutes, then carefully move to a wire rack to finish cooling.


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