Cranberries and almonds – a perfect combination for cookies!
I am a huge fan of these home-made cookies for three reasons: They are best when they’re right out of the oven, they contain no processed sugar, and they are high in protein. I love taking them to work or school as a snack, or for having them with coffee in the afternoon.
Cranberry-Almond Cookies Recipe
Ingredients
170g Whole spelt flour
125g Vegan Butter
50g Raw Cane Sugar
200g Cranberries
200g Almonds, ground
50g Hazelnuts, chopped
1 Tbsp Chia Seeds
½ Tsp Baking Soda
Cinnamon
Salt
Possible Variations
- Try different kind of nuts: Swap the ground almonds for hazelnuts
- Add in walnut: If hazelnut is not your favorite, these cookies taste also great with walnut!
- Raisins instead of cranberries
- Flaxseed: Mix one tablespoon of flaxseed with three tablespoons of water to get the same result as with using chia seeds
Note:
If you like it to be sweeter, feel free to add in more sugar!
Cranberry-Almond Cookies
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Filled with healthy fats and protein, those cookies will maybe become your go-to recipe for when you don't know what else to make.
Ingredients
- 170g Whole Spelt Flour
- 125g Vegan Butter
- 50g Raw Cane Sugar
- 200g Cranberries
- 200g Almonds, ground
- 50g Hazelnuts, chopped
- 1 Tbsp Chia Seeds
- ½ Tsp Baking Soda
- Cinnamon
- Salt
Instructions
- Preheat the oven to 150°C/302°F.
- Combine one tablespoon of chia seeds with three tablespoons of water and let it soak for about five minutes.
- Put the vegan butter, sugar, and salt in a bowl and stir with an electric whisk. Add the soaked chia seeds and combine.
- Add in the cranberries, ground almonds, baking soda, and flour. Also add cinnamon and a pinch of salt. Stir until well combined.
- Use a tablespoon or cookie scoop to form small dough balls. With a cup or jar, press down each of them to shape them into cookies.
- Bake in the oven for about 20 to 25 minutes.
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