ZESTY GLUTEN FREE & VEGAN CRANBERRY HAZELNUT COOKIES
We partnered with the ingenious Jen Musty, founder of Batter Bakery, San Francisco, to highlight our Organic Date Sugar & Guittard chocolate 72% Sante Coconut Sugar Chocolate Chips by creating an imaginative holiday recipe. Jen went bright, bold and inclusive on this one and we’re not surprised one bit. These delightful cookies are a whimsical soiree of flavor, in sync with traditional holiday flavors we love. They are as buttery and delicate as a shortbread which surprised us considering they are #glutenfree, #vegan and #refinedsugarfree. We will be making these all year round!
Ingredients
Preheat oven to 350 degrees F.
Combine dried cranberries, orange zest, and orange juice in a small bowl to hydrate. Set
aside.
Combine coconut oil, date syrup, water, flaxseed, and vanilla in a separate small bowl,
whisking until well combined.
Combine date sugar, all flours, and salt in a medium bowl until well combined, sifting as
needed, if flours and/or sugar contain any lumps. Make a well in the center of your dry ingredients.
Pour coconut oil mixture into the center of the well in your dry ingredients. Mix with a
spoon or spatula until almost combined. Add soaked cranberry mixture, chocolate, and hazelnuts, and fold in, mixing until cookie dough is fully combined.
Using a small ice cream scoop (#60), scoop slightly heaping scoops of dough onto parchment lined sheet trays, 1” apart. Flatten with the palm of your hand until cookies are approximately 1/2” thick. Top each cookie with a pinch of sea salt if desired.
Bake in the center of the oven, 12-14 minutes until barely firm, and lightly browned on the edges.
Allow to cool before transferring from sheet tray, and enjoy
created by Jen Musty