Plant Based Recipes

Friday, 17 November 2017

Dark Chocolate, Cranberry + Almond Cookies

Oh my these cookies are such a festive treat, loaded with juicy dried cranberries and chunks of  chocolate all coated in a chewy almond cookie. Really enjoyed coming up with this recipe, i based it off a classic chocolate chunk cookie I've been working on for some time now which I'm trying to get the right balance of almond flour in to make sure thats not all you can taste. 

Back to these delicious cookies, as the nights grow darker sooner and theres a horrible cold bite in the air, i love nothing more than standing in the kitchen with a hot oven baking treats. And with this combination you get that festive vibe, something I've been missing this year. Usually I'm so excited running round buying everyone presents but this year something seems all too soon about it all. Maybes because I've seen Christmas things out since September and I'm growing tired of it getting earlier and earlier... 

Lets dive in to what your going to need for these cookies just 10 simple ingredients 1 mixing bowl and we can be diving into these cookies within 30 minutes. Prefect for a spot of weekend baking, makes around 8 cookies that are quite large. 

what you will need; 
1/4 cup heaped of coconut sugar 
1/4 cup coconut oil
2tbs almond butter 
1/2 tsp vanilla 
1tbs maple syrup 
1/2 cup almond flour 
1/3 cup buckwheat flour 
1/4 tsp baking soda
50g dark chocolate
50g dried cranberries 

Preheat the oven to 160 fan oven. Mix the coconut sugar and coconut oil together, add in the almond butter and vanilla. Next add in the flour both almond and buckwheat make sure to add in the baking soda. Then add in the maple syrup it will now come together with your hands. Then squeeze into the mixture the chocolate and cranberries reserving some for the top of the cookies to press in before they go in the oven. Separate into 8 equal balls and gently press down so they are really small thick  flattened balls as they will spread a little in the oven. Place in oven for 10-13 minutes until lightly golden. Remove and leave to cool on the tray as they will not be holding any shape to move them. Once cool enough not to burn your mouth, serve with cashew milk and enjoy dunking. 

I hope you enjoyed this recipe if you do decide to make these be sure to tag me over on instagram! i love looking at your recreations. Speak soon, Helen xx 


1 comment

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