loveandlemons4.9
Cranberry Cookies
These cranberry cookies are soft, chewy, and warmly spiced with cinnamon. They're perfect for the holidays or anytime you're craving a sweet treat.
👥 18 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 15 min🔥 Cook: 12 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2
In the bottom of a stand mixer's bowl, combine the flaxseed and water. Whisk (by hand) and set aside to thicken for ⏱️ 5 minutes and whisk again.
3
In a medium bowl, combine the flours, baking soda, cinnamon and salt.
baking soda1 teaspoon
4
To the mixer’s bowl, add the coconut oil, cane sugar, brown sugar, almond milk and vanilla. Mix on high until well combined.
almond milk1 tablespoon
5
Gradually add the dry ingredients to the wet ingredients, mixing on low after each addition, scraping down the sides of the bowl as needed. Stir in the chocolate chips, cranberries, pistachios.
6
Use a 2-inch cookie scoop to scoop the dough onto the baking sheet. Bake ⏱️ 12-13 minutes or until lightly golden brown. (If using a 1-inch scoop, bake ⏱️ 10 minutes). Let the cookies cool on the baking sheet for ⏱️ 20 minutes before cooling completely on a wire rack.
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