Fill the biscuit tin with a batch of these chewy cranberry cookies. A perfect partner for a cup of tea, you can whip them up in no time. Soft and chewy, these cookies are the best kind!
Chewy cranberry cookie ingredients
Make a batch of these chewy cookies with a few pantry staples:
- Pumpkin seeds: These add a satisfying crunch factor, which complements the chewy texture of the rest of the ingredients.
- Oats: I use jumbo rolled oats for a chunkier texture. Make sure you get gluten-free oats if you’re following a gluten-free diet.
- Coconut sugar: I prefer to use coconut sugar as I like the flavour, but if you don’t have it just use soft dark brown sugar. You can experiment with the sugar quantities too, if you’re being very mindful of your sugar intake you could cut this back to 15g or 20g.
- Baking powder: To help the cookies rise.
- Sea salt: Don’t leave this out, it helps enhance the flavour of the other ingredients.
- Dried cranberries: Look for unsweetened and unsulphured.
- Egg: An egg helps bind the cookies and create a chewy texture.
- Smooth cashew butter: 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.
- Pure vanilla extract: I love the subtle sweet flavour vanilla brings to these cookies.
- Pure maple syrup: For sweetness and chewiness. Use honey if you prefer.
Switching out ingredients
This recipe is quite versatile, so you can substitute most of the ingredients to suit your tastes or dietary needs. I sometimes use quinoa flakes or buckwheat flakes instead of oats. I have also made them with cacao nibs instead of cranberries for a less sugary treat. And if you don’t have pumpkin seeds, you can use sunflower seeds or sesame seeds. Experiment and make the recipe your own!
How to make chewy cranberry cookies
Before you get started, preheat the oven to 180°C (350°F) and grease and line a baking tray with plastic-free baking parchment. Then make these delicious cookies in just three easy steps:
- Combine the dry ingredients: Place the pumpkin seeds, oats, coconut sugar, baking powder, salt and cranberries in a large bowl and mix to combine.
- Whisk the wet ingredients, then combine with the dry: Place the egg, cashew butter, vanilla extract and maple syrup in a medium jug and whisk until smooth. Then pour into the dry ingredients and mix until well combined.
- Bake: Space 10 spoonfuls of the mixture well apart on the prepared tray and press down lightly into circles (wet your hands if they are sticking to the mixture). Bake for 8-10 minutes, or until golden.
That’s it! Cool them on the baking tray for five minutes before transferring to a wire rack to cool completely.
Storing chew cranberry cookies
Once cooled, store these cookies in an airtight container for up to five days. They can also be frozen for up to three months. Individually wrap them in plastic-free parchment, so that you can take one out to thaw when you fancy a sweet treat.
More cookie recipes to try
More sweet recipes to try
- Salted almond butter blondies
- No-bake energy balls
- Mixed berry muffins
- Vanilla freezer fudge
- Raspberry crumble bars
I hope you enjoy this chewy cranberry cookie recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Chewy cranberry cookies
Ingredients
- 30 g pumpkin seeds
- 85 g oats
- 25 g coconut sugar or dark soft brown sugar
- 1 tsp baking powder
- ½ tsp sea salt
- 40 g dried cranberries unsweetened and unsulphured
- 1 large free-range egg
- 125 g smooth cashew butter well-stirred (see notes)
- 1 tsp pure vanilla extract
- 2 tbsp pure maple syrup or honey
Instructions
- Preheat the oven to 180°C (350°F) and grease and line a baking tray with plastic-free baking parchment.
- Place the pumpkin seeds, oats, coconut sugar, baking powder, salt and cranberries in a large bowl and mix to combine.
- Place the egg, cashew butter, vanilla extract and maple syrup in a medium jug and whisk until smooth. Then pour into the dry ingredients and mix until well combined.
- Space 10 spoonfuls of the mixture well apart on the prepared tray and press down lightly into circles (wet your hands if they are sticking to the mixture). Bake for 8-10 minutes, or until golden. Leave to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
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