These almond & cranberry Christmas cookies are dairy-free, gluten-free, and 100% vegan. This recipe can be nut-free by swapping the almond butter for sunflower seed butter.
An odd pair at first sight, but almond and cranberry go together in this Christmas cookie recipe. Mixed with the unexpected sweetness of molasses, the richness of creamy nut butter, and the texture of oat flour, these cookies are a treat.
This recipe calls for a bit of cinnamon and ground ginger which are perfect for Christmas. Baking these spices makes your kitchen smell amazing, especially when guests arrive for the holidays.
Molasses is a great ingredient to incorporate into plant-based baking because it contains iron, vitamins, and minerals. Cranberries are regarded as a superfood because they contain high amounts of antioxidants.
These cookies make an ideal on-the-go snack to boost your energy during the holiday season.
- Gluten-free flour
- Arrowroot starch
- Baking Soda
- Ground cinnamon
- Ground ginger
- Nut butter (peanut, almond, cashew)
- Raw cane sugar
- Dark brown sugar
- Vanilla extract
- Non-dairy milk (almond, soy)
- Dried cranberries
Preheat the oven: Preheat the oven to 320F and prepare the baking sheet with baking paper.
- In a medium bowl, whisk together 195-gram oat flour, 1/4 cup of arrowroot starch, one teaspoon baking soda, one teaspoon salt, one teaspoon cinnamon, and a pinch of ginger. Set this mixture aside.
- Beat 1/2 cup of nut butter, 1/2 cup raw cane sugar, and two tablespoons of dark brown sugar together.
- Add four tablespoons molasses and one teaspoon vanilla extract to the mixture.
- Gradually add and mix the dry ingredients with the wet ingredients until it forms a thick batter. Take your time to get the right consistency.
- Add four tablespoons of non-dairy milk and mix the batter and then fold in 1/3 cup of dried cranberries.
- Add four tablespoons of non-dairy milk. Mix until the batter is hard enough to roll a ball.
- Take a spoon full of batter and make small balls.
- Roll the ball in the cane sugar and place it on a cookie sheet. Press the cookies lightly with a fork.
- Bake the cookies in the oven for a max of 15 minutes. Cool on a wire rack before serving so the cookies can go nice and crunchy. Be careful not to overbake them as they will firm up once they cool.
- You don’t have to pre-soak the cranberries. They work perfectly in this recipe without soaking.
- Choose any nut butter you wish to try, such as almond, cashew, sunflower, or peanut butter.
These vegan almond & cranberry cookies are perfect for Christmas and make an excellent addition to any table. Sweet enough, they typically don’t need any extra powdered sugar or frosting.
Leave a Reply