Tag Archives: cranberries

HEALTHIEST vegan chocolate chip cranberry cookies

30 Jun

I was feeling sort of heavy and rained on yesterday (we had a DELICIOUS apple fritter from glazed and infused at lunch) and I felt like a) baking (b/c of rain) and b) something healthy (because of heavy).  So I wrangled up my ingredients and took an extremely loose interpretation of a recipe I found on the internet for these incredible cookies.  I love them, partly because there’s only 1/4 c of brown sugar in them.  I think you could sub anything for the flour, especially coconut flour (use 1 c instead of 1.5) or whole wheat + oat bran.

If I dance around and put everything on the counter in a rhythm, it's like everything is going to the kitchen sync

If I dance around and put everything on the counter in a rhythm, it’s like everything is going to the kitchen sync

So what did I do for “healthy” cookies?  I threw in an avocado and a banana instead of butter/oil and more sugar.

First, your flax gel- as usual, 1 TB ground flaxseed to 2 TB water, let set.

I'm imagining a vegan cooking show counterpart to the star of Argo, Ben Afflax

I’m imagining a vegan cooking show counterpart to the star of Argo, Ben Afflax

Most cookie recipes start with creaming the butter and sugar together.  So for us, we’re going to use a fork and mash the avocado and banana together, and add a little bit of brown sugar (really not that necessary, could sub half as much maple syrup or honey).


This is Avocado-ive of earlier scenes involving mashing things

This is Avocado-ive of earlier scenes involving mashing things

You want to mash until there’s no big chunks: some little chunks are fine.  Don’t forget your splash of vanilla.  You can wait a few more minutes and do the dry before mixing in the flax gel, or just do it now.  No big deal!

For the dry, whisk together your oats, flour, ground flax seed, baking soda, pumpkin pie spice (yum!).  I never include salt in cookies, oh well.  Often recipes say sift together, I don’t have a sifter, but for anyone who does, you just mix the other things and then stir in the oats.

I am such a spice girl

All you need is positivity…I am such a spice girl

Then mix those dry ingredients in with your wet.


ACTION SHOT!  My brother's giving me a camera for my birthday because I'm so frustrated with this phone.

ACTION SHOT! My brother’s giving me a camera for my birthday because I’m so frustrated with this phone.

Since ‘one banana’ and ‘half a large avocado’ are variable measures, this batter will be somewhere between perfect and very very wet.  So just add in more flour a tablespoon at a time until it feels like wet cookie batter (I ended up using just under a cup and a quarter).  Then put in all your goodies: I did more cranberries, fewer chocolate chips because I ran out, and a bunch of walnuts.

These goodies are driving me up the wall/nuts!

These goodies are driving me up the wall/nuts!

These babies don’t spread out much so you can easily fit a dozen tablespoon scoops of cookie on a sheet.  Partway through cooking (or before you put em in the oven) use a fork to flatten them a bit.


Speaking of would-be celebrity chef names, how great would Cookeane be? I guess maybe they exist, just somewhere only they know

You can’t really tell when they’re done- just until it smells really good in your kitchen!  I took about 13 minutes and checked at 9.

2013-06-12_22-36-30_624 2013-06-12_21-37-03_349

Vegan cranberry chocolate chip cookies (adapted very loosely from this recipe on allrecipes)


1 medium banana

1 large avocado (you won’t use all of it)

3 TB ground flaxseed, divided

1 tsp vanilla

1/4 c brown sugar

1 1/2 c flour (or any substitute)

1/2 tsp baking soda

1/2 tsp pumpkin pie spice

1/2 c oats

1/2 c dried cranberries

1/2 c chocolate chips

1/2 c walnuts

Preheat oven to 350 F.

Mix 1 TB flaxseed with 2 TB warm water, set aside.

Mash entire banana with slices of avocado until you have about 1 cup (I used 3/4 of a medium avocado).

Mix in the brown sugar, flaxseed mix, and vanilla.

Separately, mix 1 c flour, baking soda, pumpkin pie spice, and oats.

Add wet ingredients to dry, mix.  If too wet (likely) add flour 1 TB at a time until it seems like wet cookie dough (but not pancake batter/muffin batter).

Mix in chocolate chips, cranberries, walnuts, whatever else you want (sunflower seeds?)

Drop by tablespoonfuls on cookie sheet, slightly flatten with a fork, and bake for 9-14 minutes or until it smells good and edges are lightly browned.


Cranberry cookies from the bag recipe

9 Mar

Whenever I’m idling somewhere I have a tendency of reading everything in sight.  For instance, at the dentist’s office I like trying to anagram the words on the posters while I’m waiting.  (Cancer: nothing.  Medicine: I end mice!  I am the mouse destroyer!  Rawwwr!)  Anyway, I was eating oatmeal the other morning and noticed a recipe on the brown sugar bag, so thought I’d try it!  Yum!

You cran do it; put your bake into it

You cran do it; put your bake into it

There’s not too much to these delightfully fluffy, slightly spicy fruit cookies (it’s like light fruitcake in a cookie).  I used greek yogurt instead of sour cream.  I also use yogurt in place of mayonnaise (like egg salad etc.)- just add some lemon.  Anyways, I thought I’d make a challenge to myself to wash as few dishes as possible: one bowl, one whisk, one measuring cup cookies.  I ended up adding a measuring spoon too.


I wonder if the author of Mme Bovary’s friends ever said things like “That’s so Flaubert.” (a la that’s so raven). And maybe they’d shorten it to “that’s so flau”. Or if there was something he’d really like more than the first thing, it’s ever more flau, or flau-er. Probs not cuz they were French and it was the 1800s.

Usually I use two bowls: one for wet ingredients and another for dry, then mix them together.  This time I whisked up the flour, baking soda, and spices in the bowl, and then dumped the blend onto some parchment paper (which I would later use to bake on, so I wouldn’t have to wash the cookie sheet).

Next, as usual, you should cream your butter and sugar.  Since this was on the brown sugar bag it called for only brown sugar, which was surprising but also great.  Brown sugar has this beautiful depth to it which really works with the spices and fruits.  There’s a reason sugar cookies are made with white sugar.

Oh sugar sugar, you are my cookie base... and you got me wanting you

Oh sugar sugar, you are my cookie base… and you got me wanting you

Next we finish off the wet ingredients with yogurt and an egg.  Next time I’d probably also add a splash of vanilla.


Yo yo yo yippee yo yippee yay-gurt

I couldn’t take a picture of me putting the flour into the wet ingredients because it used both hands, but be assured it was awesome.  I just picked up the parchment paper and the flour easily slid right down the chute.  So great!


These raisins sure are raising the bar for these cookies. (But really it’s the baking soda that does that.)

Finally you mix in a handful of golden raisins and a handful of dried cranberries.  To make pretty cookies, the next step is key, which is why I didn’t do it.   Use a tablespoon or even a tablespoon and a half measuring spoon to make perfectly round little mounds on your parchment paper.  These cookies don’t spread very much so how you plop them is basically what you get.


Drop it like it’s hot makes sense, but for cookie dough you more drop it like it’s lukewarm.

Bake that for 8 minutes at 400 degrees.  When these babies came out I thought they didn’t quite have enough flavor, so I heated up some leftover coffee until it was almost boiling (aka for 45 seconds in the microwave) and the stirred some chocolate chips into it.


Do you want less cha? No, mocha!

Then I drizzled this very beautifully over the cooling cookies while my lovely children played quietly in the garden with the buckets of 100-dollar bills we had won last week in the raffle.  I’m just kidding, my kids would never play quietly.  But I’m seriously kidding, I don’t have buckets of dollars.  Or kids.  Anyways.  I threw the chocolate on the cookies.


Oof I better wrap this post up because I’m running a little (choco)late

These were pretty good at first, but they were AWESOME after a few hours of sitting.  The sweet chocolate was a perfect offset to the warm spicy rich flavors with a curiously light and fluffy texture.

Recipe, adapted from the Domino brown sugar bag:  I only made a half batch because I ran out of flour, and it’s sort of closer to a third of a batch also.  This recipe makes some number of cookies (about 2 dozen):


1/3-1/2 c brown sugar (I used 1/3 to offset the sweetness of the chocolate, but if you don’t want to do the chocolate drizzle, use 1/2.  You should probably use 1/2 anyway.)

1 stick butter

Until creamy.  Then beat in:

1 egg

1/4  c yogurt

Separately, whisk together:

1 1/2 c flour

1/2 tsp baking soda

1/2 tsp each: cinnamon, allspice, nutmeg

Beat wet and dry ingredients together, then stir in:

1/2 c dried cranberries

1/2 c golden raisins

Bake 8-10 minutes at 400 until the edges are lightly brown and the tops look dry.  While letting cool, heat up:

1/3 c coffee

And then stir into the hot coffee:

1/2-3/4 c chocolate chips

Until the chocolate chips are melted and you have a good texture.  Then drizzle your melted chocolate-coffee beautifully over your cooling cookies (parchment paper is good for this).

These are best after they’ve cooled, with a cup of tea.

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