Saturday, December 3, 2011

Fall Favorites: Cranberry Almond Cookies

The Great Food Blogger Cookie Swap 2011 

As a vegan participating in a non-vegan cookie swap, I wasn't sure what to expect. It seems that there were (just) enough vegans who participated that we were able to have a vegan "section" of the swap. I decided to make the first recipe I ever created on my own, Cranberry Almond Cookies. One of my friends once said of them, "They taste like Fall". I have two versions of this cookie, one is a lower fat version and the other makes incredibly chewy delicious cookies. Since my cookie recipients were sure to be getting three dozen cookies in total, I opted for the lower fat version which tastes a little more cakey than the chewy cookies. I'm also hoping that they shipped well. A little side note, if you're ever happen to be looking for a cookie to go with red wine, these are the ones.

Sooo, I forgot to take a picture of my cookies before I sent them. I hope that The Yummy Year Project, to whom I sent one of the batches, doesn't mind my pilfering her picture of my cookies. Plus she took a great picture!

Cranberry Almond Cookies (makes 12-18 cookies)
1/2 cup DARK brown sugar (or light brown sugar and added molasses)
1/4 cup Granulated sugar
3/4 cup All purpose flour
1/4 tsp Baking powder
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Vanilla Extract
1/4 tsp Almond Extract
For the lower fat version: Use 5-6 Tbsp oil (I use Canola) and 4-5 Tbsp Apple Sauce. There should be 10 Tbsp of liquid in total.

For the full fat chewy version: Use 10 Tbsp oil (again, I use Canola)
1/3 cup of Dried Cranberries
1/4 cup of Slivered Almonds

- Combine and mix all of the dry ingredients. *If you're making the chewy version of the cookie you may want to dissolve the sugar in the oil first.
- Create a well and add in liquid ingredients.
- Mix well.
- Fold in the dried cranberries and slivered almonds.
- Bake on a cookie sheet, on parchment paper, at 300-325 degrees Fahrenheit
* For the lower fat cookies bake for 14-17 minutes. For the chewy cookies bake for 10-13 minutes.


  1. Love that you included a lowfat version! Yum!

  2. Well, they're not low-fat, they're just lower fat. But I'm glad you appreciate it! If you don't mind them being more cakey and dense you could replace some more of the oil with applesauce which would make them a bit healthier.