These vegan cranberry macadamia cookies are perfect for a cool fall day. Made with wheat flour in a small batch, they fit into you’re family’s fit lifestyle. Plus, it’s giving you a little break from pumpkin and apple, highlighting another delicious fall fruit: cranberries!
Prep Time 3 mins
Cook Time 12 mins
Refrigeration Time 15 mins
Total Time 30 mins
Servings: 12 cookies
- 2 tbsp coconut oil
- 2½ tbsp unsweetened soy milk room temperature
- ½ tsp vanilla extract
- ¼ cup dark brown sugar
- 3 tbsp organic cane sugar (or any vegan white sugar)
- 1 cup whole wheat pastry flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp chopped roasted macadamia nuts
- 2 tbsp dried cranberries
- Set oven to 325°F
- Mix melted coconut oil, soy milk and vanilla extract before stirring in sugars.
- Stir in flour, baking soda and salt.
- Fold in macadamia nuts and cranberries before placing in the refrigerator for 45 minutes or freezer for 15 minutes.
- Scoop dough a tablespoon at a time onto a parchment or silpat lined baking sheet.
- Bake in center rack for 12 minutes.
- Let cool and set for 5-10 before serving.
And, while these are vegan, they aren’t a “healthy cookie” recipe. They’re just what you expect when you crave a good cookie! However, they come out tasting the same to me whether I use whole wheat pastry flour or all purpose, so that means it is an easy decision to choose whole wheat. Coconut oil likely only has marginal health benefits over dairy butter, too, so you do you with the cooking fat. As always, I recommend pairing any sweet treats with a protein source if you have any concerns about blood sugar responses. Have some peanuts or pistachios on the side (higher protein nuts), or even a glass of unsweetened soy milk.
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