Soft, chewy on the inside and slightly crunchy on the outside made with NO butter, refined flour or sugar!
So my new year resolution was to bake healthy cookies and breads at home, not just for my family but for my readers as well. So starting it off with an easy and simple cookie recipe which even a beginner or novice can master it at the first attempt. I hope you will like it!
ABOUT WHOLE WHEAT CRANBERRY COOKIES
NO egg, butter, refined flour or sugar cookie made with whole wheat flour, dried cranberry, chocolate chips, coconut sugar and virgin coconut oil.
These Whole Wheat Cranberry Chocolate Chips Cookies are incredibly soft and chewy. They’re loaded with dried cranberries and chocolate chips. Oh so good! You can really feel the sweet and slightly tartness of cranberries and crunchy choco chips in every bite of the cookie.
These soft and chewy eggless cranberry chocolate chips cookies are pretty easy to make and is a straightforward recipe with a perfect balance of sweetness and tartness. The best part is, it’s a very adaptive recipe and you can easily customise the recipe to your liking by playing with the add-ons.
It’s a moist cookie that’s soft in the middle but the edges are very slightly crunchy.
A great snack to go along with your evening coffee or tea or to kill your anytime hunger pangs. You can also pack this in your kid’s snack boxes.
INGREDIENTS FOR VEGAN CRANBERRY COOKIES
I have used whole wheat flour for healthier version and dried cranberries to make these cookies. But yes you can also use dried blueberries, cherries or dried prunes. Cranberries gives the cookie an amazing taste and a nice tartness to the cookie in every bite. Other ingredients used are chocolate chips, coconut, virgin coconut oil, homemade coconut milk and baking powder & baking soda as leavening agent.
HOW TO MAKE WHOLE WHEAT CRANBERRY CHOCOLATE CHIPS COOKIES?
Start with gathering the ingredients at room temperature and preheating the oven which are very important part if baking.
Sieve the dry ingredients 2-3 times.
In a mixing bowl start by mixing sugar and oil, followed by milk and vanilla extract. Whisk it to a creamy mixture and resembles caramel. To that add the flour and combine well. Stir in the cranberries and chocolate chips and make a soft dough. Cover the dough and set aside for 10-15 minutes. Scoop the cookie dough and slightly flatten them and bake at a preheated oven for 18-20 minutes.
HOW TO STORE THE COOKIES AND HOW LONG CAN IT BE STORED?
Store the cookies in an airtight container, these should stay good for atleast 1 week at room temperature. Baked cookies can be freezed for atleast 3 months. When required take out as much as you need and thaw them at room temperature.
MY VEGAN CRANBERRY CHOCOLATE CHIPS COOKIES ARE:
• Soft on the inside, slightly crunchy on the edges
• Its vegan and plant based.
• Healthier cookie with whole wheat flour, coconut sugar, virgin coconut oil and coconut milk.
• Can feel the sweetness and tartness of chocolate chips and cranberries in every bite of the cookie.
• Guilt free
• Perfect for the holidays and all the other days
DONT WANT A VEGAN VERSION?
Yes, it is possible! Use butter or ghee (clarified butter) instead of coconut oil. You may use any dairy milk wherein I have used coconut milk.
Try your hand at creating homemade cookies that will impress your family, your tastebuds, and even your kids. If you love baking and eating cookies, you’re going to love these cranberry and chocolate chips cookies.
YOU MAY ALSO CHECK MY HEALTHY COOKIE Sattu Oats Cookies. This cookie is prepared with sattu and other healthy ingredients like oats and jaggery. It is a NO baking powder & soda recipe. Sattu is basically a flour-like ingredient that is high in nutrients and is often called the powerhouse of energy. Sattu is made of roasted bengal gram (Kala Chana).
CHECK OUT THE COMPLETE BAKES RECIPES HERE
I hope you will love to try this cranberry chocolate chips cookies. I can’t wait to hear what you think of this recipe. Let’s see the tips and tricks of the recipe and step by step instructions on how to make whole wheat cranberry cookies at the comfort of your home.
TIPS, TRICKS AND SUBSTITUTES IN THE RECIPE
☆ All ingredients to be at room temperature.
☆ Highly recommend to rest the dough for 10-15 minutes – this allows the dry mixture to absorb the wet mixture and become more cohesive.
☆ These cookies do not spread while baking, be sure to flatten your cookie dough before popping the tray in the oven.
☆ You can also add nuts of your choice. I have added chocolate chips too along with the cranberries.
☆ You may use other dried fruits like blueberries, cherries or dried prunes etc.
☆ You may substitute coconut oil with butter or ghee.
☆ You may substitute coconut milk with any dairy milk or almond milk.
☆ You may substitute whole wheat flour with all purpose flour or any healthier flour.
☆ Coconut sugar may be substituted with refined sugar or healthier sweeteners like cane sugar, jaggery or brown sugar.
☆ Each oven reacts differently so baking time may differ since the temperature varries from oven to oven. Keep a check from 15 minutes onwards.
Preparation time: 15 minutes
Cooking time: 20 minutes
Yeilds: 16 cookies
☆ Measuring cup used is 240 ml
Ingredients to make whole wheat cranberry cookies:
1 cup whole wheat flour
½ cup coconut sugar
¼ cup virgin coconut oil
¼ cup coconut milk +2 tbsps
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla extract
½ cup dried cranberry
3 tbsp chocolate chips
¼ tsp salt
How to make whole wheat cranbery cookies step by step:
Preheat oven @180° C for 10 minutes. Grease a baking tray or line with parchment paper.
Gather all the ingredients at room temperature.
Sieve the flour, baking soda, baking powder, salt for 2-3 times.
In a mixing bowl add the coconut oil and coconut sugar and mix.
Add in coconut milk, whisk well and let sugar dissolve. Whisk until thoroughly combined and resembles caramel.
Add in vanilla extract and mix.
Add in the flour, mix and incorporate everything well.
Stir in the cranberries and chocolate chips and form a soft dough.
Cover the dough with cling wrap and set aside for 10-15 minutes.
Scoop out the dough into balls of equal sizes on baking tray and slightly flatten the cookies down with your fingers. Press additional cranberries and choco chips on top of each cookie (optional).
Bake at preheated oven for 15-20 minutes or untill edges starts to brown. Baking time may differ depending upon one’s oven temperature.
Remove the cookie tray from the oven and let it rest for 5-10 minutes.
Transfer them to a wire rack and let it cool down completely before serving or storing.
Well, if you make this whole wheat cranberry cookies, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
Vegan Cranberry Chocolate Chip Cookies
Equipment
- OTG
- Mixing bowl
Ingredients
- 1 cup (125 gms) whole wheat flour
- ½ cup coconut sugar
- ¼ cup virgin coconut oil
- ¼ cup + 2 tbsp coconut milk
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract or essence
- ½ cup dried cranberry
- 3 tbsp chocolate chips
- ¼ tsp salt
Instructions
- Preheat oven @180° C for 10 minutes. Grease a baking tray or line with parchment paper.
- Gather all the ingredients at room temperature.
- Sieve the flour, baking soda, baking powder, salt for 2-3 times.
- In a mixing bowl add the coconut oil and coconut sugar and mix.
- Add in coconut milk, whisk well and let sugar dissolve. Whisk until thoroughly combined and resembles caramel.
- Add in vanilla extract and mix.
- Add in the flour, mix and incorporate everything well.
- Stir in the cranberries and chocolate chips and form a soft dough.
- Cover the dough with cling wrap and set aside for 10-15 minutes.
- Scoop out the dough into balls of equal sizes on baking tray and slightly flatten the cookies down with your fingers. Press additional cranberries and choco chips on top of each cookie (optional).
- Bake at preheated oven for 15-20 minutes or untill edges starts to brown. Baking time may differ depending upon one’s oven temperature.
- Remove the cookie tray from the oven and let it rest for 5-10 minutes.
- Transfer them to a wire rack and let it cool down completely before serving or storing.
Notes
- All ingredients to be at room temperature.
- Highly recommend to rest the dough for 10-15 minutes – this allows the dry mixture to absorb the wet mixture and become more cohesive.
- These cookies do not spread while baking, be sure to flatten your cookie dough before popping the tray in the oven.
- You can also add nuts of your choice. I have added chocolate chips too along with the cranberries.
- You may use other dried fruits like blueberries, cherries or dried prunes etc.
- You may substitute coconut oil with butter or ghee.
- You may substitute coconut milk with any dairy milk or almond milk.
- You may substitute whole wheat flour with all purpose flour or any healthier flour.
- Coconut sugar may be substituted with refined sugar or healthier sweeteners like cane sugar, jaggery or brown sugar.
- ☆ Each oven reacts differently so baking time may differ since the temperature varries from oven to oven. Keep a check from 15 minutes onwards.
Great! Love reading about you and would love to taste your recipes someday. Keep it up! Love your posts!
Thank you so much Suli 🙂
Hi, can I use coconut flour in place of whole wheat flour here..
Yes you can use
Tried making some cookies following your recipe and my cookies out great. Thank you Akum Raj Jamir for sharing your recipes.
Your cranberry cookies were an instant hit. My LO couldn’t wait until the cookies cooled down to chomp on them. Thank you for sharing this awesome recipe!
Good
Thank you