Share facebook twitter email

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!


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 Guittard Santé 72% coconut sugar sweetened 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