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!
- Preparation 15 min
- Cook 14 min
- Serves 24 cookies
Ingredients
- 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)
- 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
Instructions
- Preheat oven to 350°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.
- 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 inch apart.
- Flatten with the palm of your hand until cookies are approximately 1/2 inch 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.
by Jen Musty
