Choco-Cranberry Oatmeal Cookies

October 26, 2020 1 Comment

Choco-Cranberry Oatmeal Cookies

Choco-Cranberry Oatmeal Cookies

Do you remember when you were just a kid, and you were baking cookies with your parents? Well, I do. And I am so grateful that my dad, mostly, taught me how to cook because, since then, I never stopped wanting to discover new foods and recipes.

Cookies are such a simple dessert, and I find it quite lovely that anybody can make some, in comparison to many other bakings. Let me tell you that this oatmeal cookie recipe was definitely a hit when I shared it with my family members.

Whenever I get sugar cravings, I simply bake one batch, or I take a few out of my freezer, and I'm good to go! Not too sweet and completely vegan, I'm telling you you won't get tired of its tenderness.

Ingredients (About 12 cookies)

1 cup All-purpose flour
1 ½ cup Oats
½ cup Vegan Pro - Maple Vanilla
½ tsp Baking soda
¼ tsp Salt
1 tbsp Organic Ground Flaxseeds
½ cup Vegan margarine
1 ¼ cup Brown sugar
¼ cup Canola oil
1 tsp Vanilla extract
½ cup Dried cranberries
½ cup Vegan chocolate chips
Warm water, if needed

Method

1. Preheat your oven at 375°F (or 190°C). Line two baking sheets with parchment paper.

2. In a large bowl, combine the flour, oats, Vegan Pro, baking soda and salt. Set aside.

3. In a small bowl, put 1 tbsp of ground flaxseeds in 2 ½ tbsp of water. Mix with a spoon and leave it aside for 10 minutes.

4. In a second large bowl, combine the vegan margarine, brown sugar, oil, vanilla extract and the flaxseeds mixture with an electric mixer until all is blended together. 

5. At low speed, add the dry ingredients. Once it starts to form small balls, it's time to add the dried cranberries and vegan chocolate chips with a wooden spoon. Mix well.

6. Form about twelve dough balls with your hands and place them on your baking sheets (about six on each). If it doesn't stick enough, just add a little bit of warm water to it. Press the balls until they're about 2 cm thick. 

7. Place one baking sheet on the middle rack of your oven. Bake for about 12 minutes or until slightly golden. Let cool. Repeat for the second baking sheet. Serve warm or cold.

*Keep at room temperature for a week or in your freezer for a month

By La Cuisine de Ling
For RAW Nutritional




1 Response

Yannie Faucher
Yannie Faucher

November 04, 2020

Excellente recette! Les biscuits sont moelleux et sucrés juste à point!

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Salty Cake with Green olives, Spinach & Chia Seeds
Salty Cake with Green olives, Spinach & Chia Seeds

April 22, 2021

This delicious recipe can be shared on all occasions and is easy to make. If you crave a unique salty snack, combining green olives, garlic and spinach, this one is for you!

Read More

Lemon Poppy Seed Cookies
Lemon Poppy Seed Cookies

April 19, 2021

This spring calls for fresh baked cookies, but not any kind of cookies... The lemon and poppyseed ones! Sweet and tangy, these soft goodies will definitely be a must, with their icing too!

Read More

Gooey Maca Cheesecake Bars
Gooey Maca Cheesecake Bars

April 15, 2021

These cheesecake bars are absolutely divine! A creamy filling mixed with chocolate and the subtle nutty taste from our maca powder is all you need to create your new favorite dessert!

Read More