Chewy cranberry cookies

Perfect soft, chewy cookies. An easy recipe with lots of nutritious ingredients to make them a little better-for-you.

This is one of my most popular recipes! If you make them you’ll soon find out why. I’ve used cashew butter which helps with the chewiness, just make sure yours is well-stirred . The recipe won’t work so well with the drier cashew butter at the bottom of the jar.

If you don’t eat nuts then tahini will work well in this recipe too. You can substitute most of the ingredients to suit your tastes or dietary needs. I sometimes use quinoa flakes instead of oats. I have also made them with cacao nibs instead of cranberries for a less sugary treat.

If you don’t have pumpkin seeds, you can use sunflower seeds. I prefer to use coconut sugar but if you don’t have it just use dark brown sugar. You can experiment with the sugar quantities too, if you are being very mindful of your sugar intake you could cut this back to 15g or 20g. Experiment and make the recipe your own! Enjoy.

Seedy cranberry cookies

Perfect soft, chewy cookies. An easy recipe with lots of nutritious ingredients to make them a little better-for-you.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Snack
Cuisine: Sweet
Keyword: cookies, dairy-free, gluten-free, sweet treat
Servings: 10 cookies

Ingredients

  • 30 g pumpkin seeds
  • 85 g oats
  • 25 g coconut sugar (you can use dark brown sugar if you prefer)
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 40 g dried cranberries unsweetened
  • 1 medium free-range egg
  • 125 g smooth cashew butter, well stirred (you can use any all-natural nut butter)
  • 1 tsp pure vanilla extract
  • 2 tbsp pure maple syrup

Instructions

  • Preheat the oven to 180°C (160°C fan assisted), grease and line a baking sheet.
  • Place the pumpkin seeds, oats, coconut sugar, baking powder, salt and cranberries in a medium bowl and stir to combine.
  • Place the egg, cashew butter, vanilla extract and maple syrup in a large bowl and whisk until smooth.
  • Add the dry ingredients to the wet ingredients and mix well. Space 10 spoonfuls of the mixture well apart on the baking sheet and press down lightly into circles (wet your hands if they are sticking to the mixture). Bake for 10 minutes, or until lightly browned. Leave on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can substitute a flaxseed ‘egg’ for egg in this recipe to make the cookies vegan. Simply whisk together 1 tbsp milled flaxseeds with 3 tbsp water and let sit for 10-15 minutes (look for a gloopy, egg-like consistency) before whisking with the wet ingredients.

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