Zesty Cranberry Hazelnut Cookies

Zesty Cranberry Hazelnut Cookies

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We partnered with the ingenious Jen Musty, founder of Batter Bakery, San Francisco, 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!


115 g dried cranberries (apple juice sweetened)

45 g orange juice

4 g orange zest

180 g refined coconut oil, melted or VERY soft

52 g Just Date Syrup

30 g water

5 g ground flaxseed/flaxseed meal (optional, but will help cookies bind)

5 g vanilla extract

45 g Just Date Sugar

96 g gluten-free oat flour

96 g sorghum flour

80 g hazelnut meal/flour (unblanched)

5 g kosher salt

90 g Just Date Chocolate Chips, roughly chopped

50 g toasted & chopped unblanched hazelnuts

Flaky sea salt for topping, optional

Preheat oven to 350 degrees F.

Combine dried cranberries, orange zest, and orange juice in a small bowl to hydrate. Set


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