Wednesday, September 5, 2012

Vegan, Gluten Free Cranberry and Dark Chocolate Chunk Oatmeal Cookies

It's hard to even fit all of the mouthwatering details into the title of this blog post!

You all heard about the success of my oatmeal raisin cookies, so I decided to try out a new variation with dark chocolate and cranberries replacing the raisins. Not an earth shattering shift in my recipe, I know, but holy cow does it have a huge payoff! And the best news? It doesn't even change the calories! Still only 70 calories per cookie. I added a bit more cinnamon to this version too :)

Ladies and gentlemen, start preheating those ovens!

Here's The Skinny:

Per cookie: 70 calories, 1.7 grams protein, 1.3 grams fiber, 1.5 grams total fat, 6 grams of sugar, and all of those good-for-you antioxidants from the dark chocolate! Can I get a "hell yeah!"


Makes 24 cookies

1 1/2 cups oat flour
1/2 cup raw sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 cups rolled oats

1/3 cup original almond milk
1 teaspoon vanilla extract
1/2 cup applesauce
1 teaspoon coconut oil
1/4 cup dried cranberries
3 squares of Ghiradelli 60% cacao chocolate bar

Preheat the oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon.

Using a serrated knife, chop the squares of chocolate into small pieces and set aside.

Add the milk, vanilla extract and coconut oil to the flour mixture, and stir until just combined. Add the dried cranberries and chocolate chunks.

Arrange balls of dough on two cookie sheets, 12 per sheet. With a spoon, flatten the balls gently. Bake them in the oven for about 8-10 minutes. Be sure not to over bake these! Err on the side of caution. Since these don't have any any animal products in them, being slightly undercooked won't be a problem!

Last but no least: enjoy! 

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