Saturday, December 3, 2011
Fall Favorites: Cranberry Almond Cookies
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.