Vegan Cranberry Cookies
Ingredients
-
1¾
cup
gluten free oat flour
-
¼
cup
arrowroot starch or tapioca flour
-
1
teaspoon
baking soda
-
¼
teaspoon
salt
-
1
teaspoon
cinnamon
-
a pinch
ground ginger
-
½
cup
creamy nut butter or sunflower seed butter
-
½
cup
fine sugar or sugar substitute
-
2
tablespoons
dark brown sugar or brown sugar substitute
-
4
tablespoons
molasses
-
1
teaspoon
pure vanilla extract
-
8
tablespoons
non-dairy milk, divided
-
⅓
cup
dried cranberries
-
¼
cup
sparkling sugar or sugar for rolling
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the oat flour, arrowroot starch, baking soda, salt, cinnamon, and ginger in a medium bowl.
- In a large mixing bowl, beat together the nut butter, fine sugar, and brown sugar.
- Add the molasses and vanilla to the mixture and mix until combined.
- Gradually mix the dry ingredients into the wet ingredients in batches.
- Incorporate 4 tablespoons of milk and fold in the dried cranberries.
- Add the remaining milk until the batter is firm enough to roll into balls.
- Roll cookie dough into balls, coat in sparkling sugar, and place on the baking sheet.
- Bake for 11-14 minutes depending on desired texture, then cool on a wire rack.
Nutrition Facts (estimated)
Servings
22-24 cookies
Calories
111
Total fat
3.7g
Total carbohydrates
17.9g
Total protein
2.4g
Sodium
169.3mg
Cholesterol
0mg
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