When I was in high school, my dad made these incredibly soft chocolate chip cookies in which the butter and oil was replaced with applesauce. They were about the size of brie cheese wheels, which meant they were small cakes, really. I could devour one as a quick mini-meal. When I became homesick during my first year in college, I asked for a care package filled with these cookies. And boy, did my dad deliver (so to speak).
Fast forward to 2013. After making homemade almond milk, I had a bowlful of leftover almond meal and nothing to do with it. It sat in the fridge for a few days, alone and unwanted. Until these soft, chewy vegan cookies were born.
I’ve added almond milk to the recipe to replicate the leftover almond meal; if you make your own almond meal, leave out the almond milk. As almonds have a natural sweetness, I’ve cut the sugar by half. You won’t miss it!
Vegan Chocolate Chip Cranberry Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: dessert vegan almonds cookie
Ingredients (24 cookies)
- 2 1/4 cups all purpose flour or gluten-free flour mix
- 1 teaspoon baking soda
- 2 tablespoons ground chia seeds
- 3/8 cup warm water
- 1 1/2 cups ground almonds
- 1/2 cup almond milk
- 1/4 cup coconut oil
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups vegan chocolate chips
- 1 cup cranberries
Preheat oven to 375 degrees F. Sift together flour and baking soda. Set aside. Mix together chia seeds and warm water, and set aside.
In a large mixing bowl, beat ground almonds, almond milk, coconut oil and sugar until creamy. Add vanilla and chia seed mixture and combine. Gradually add flour mixture and stir. Mix in chocolate chips and cranberries.
Drop tablespoonfuls of batter onto parchment-paper lined baking sheets. Bake for 9 to 11 minutes or until golden brown.
P.S. No post again this Friday, dear reader. I don’t expect a trend, but I do appreciate extra time during this busy month. See you next week!