CASHEW CRAN COCONUT CHIP COOKIES (VEGAN)

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If I haven’t already given you enough Christmas cookie ideas…. here’s one more! These CASHEW CRAN COCONUT CHIP COOKIES (I know, a mouthful… of delicious goodness 😉) are VEGAN, and can be made GLUTEN-FREE. Instead of refined sugar I used maple syrup and cashew butter in replace of oil or vegan butter.

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They only take 30 minutes to make! AND if you don’t have cashew butter on hand, but do have whole cashews, I give you the option to make your own (check out the notes section).

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These cookies are dense, flakey, soft, full of goodness, and will melt in your mouth. Although I one hundred percent recommend the combination of cranberries, chocolate chips and coconut… feel free to mix it up!

CASHEW CRAN COCONUT CHIP COOKIES

Yield: 12 cookies

Time: 30 minutes

DRY INGREDIENTS

  •  1 cup whole wheat pastry flour

  • 1 tsp baking powder

  • ½ tsp salt (unless cashew butter is salted) 

  • 1/3 cup dried cranberries, optional

  • 1/3 cup vegan chocolate chips, optional

  • 1/3 cup unsweetened coconut chips, optional

 WET INGREDIENTSIf

  • 1 tbsp ground flax + 3 tbsp water

  • 2/3 cup cashew butter (see note for homemade alternative) 

  • 1/3 cup maple syrup 

  • 1 tsp vanilla extract

  • 1 tbsp apple cider vinegar 

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F and cut a piece of parchment paper to fit a baking sheet. Prepare the flax egg in a small bowl. Combine 1 tbsp of flax with 3 tbsp water. Set aside to thicken. 

  2. In a medium bowl mix together the whole wheat pastry flour, salt, and baking powder. 

  3. In a standup mixer combine cashew butter, flax egg, vanilla, apple cider vinegar, and maple syrup. Over medium speed, blend to form a paste consistency. 

  4. Slowly incorporate the dry ingredients into the wet until everything is well incorporated. Then with a spatula mix in dried cranberries, chocolate chips and coconut chips. 

  5. Roll balls with 2 tbsp worth of dough, place on the baking sheet with parchment. Use a metal spatula or spoon to flatten each cookie. Bake for 13-15 minutes until soft and the bottoms are slightly golden. 

 Notes:

  •  You can make your own cashew butter by blending about 1 ¼ cup of cashews in a high-speed blender or Cuisinart for about 5 minutes. If your cashews are salted I recommend not adding extra salt to the cookies.

  • You may substitute the whole wheat flour with all-purpose flour or an all-purpose gluten-free flour.