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Cranberry Cinnamon Cookies

17.11.2014

I have started it. I have let Christmas in. Some might say it's way too early for this annual guest to arrive. Yet in my point of view, Christmas has so many lovely qualities, especially flavors and things to eat, that if you want to enjoy it to the maximum, you really need to start early.

As I did when I baked these lovely Cranberry Cinnamon cookies.

In some weird way these cookies remind me of cinnamon rolls, but these are definitely more cookie-like than buns, while still quite soft in the center. And crisp at the same time. With some soft and juicy cranberry and raisin hits. And almond flakes. Aaand that cinnamon and cardamom flavor. These cookies are simply a must pre-Christmas treat!

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CRANBERRY CINNAMON COOKIES


Cranberry Cinnamon Cookies

About 16 pieces

  • 3 dl almond flour
  • 0,5 dl buckwheat flour
  • 4 tablespoons flaxseed meal
  • 1 dl coconut sugar
  • 1 teaspoon baking powder
  • ¼ tsp sea salt
  • 1 tsp ceylon cinnamon
  • ¼ tsp cardamom
  • 1 dl oat milk (or some other dairy-free milk)
  • 1 dl melted butter (or coconut oil, or half of each)
  • 1 tsp vanilla extract
  • 1 dl almond flakes
  • 1 dl dried cranberries
  • 3 tablespoons organic raisins

Mix all dry ingredients in a bowl. In another bowl, mix the oat milk, oil or butter, and vanilla extract. Add to dry ingredients. Add almond flakes, cranberries and raisins. Stir. The dough should be firm but soft, if necessary add a little flour or liquid. Beware of putting too much flour, so that the cookies won´t become dry.

Place the dough onto a large piece of foil and shape the dough into a roll/stick that is about 5 cm thick. Wrap in foil. Put in the freezer for about 15 minutes so that the dough thickens a bit. In the meantime, heat the oven to 175 celcius degrees. Take the stick from the freezer, remove the foil, and cut the stick into about 2 cm thick pieces. Put the pieces on baking tray covered with parchment paper. Bake the cookies for about 15 minutes. Be careful that the cookies won´t become too dry! Take out of the oven and allow to cool and harden. Serve and enjoy!
Change DL to CUPS for example HERE!

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Cranberry Cinnamon Cookies

About 16 pieces

  • 3 dl almond flour
  • 0,5 dl buckwheat flour
  • 4 tablespoons flaxseed meal
  • 1 dl coconut sugar
  • 1 teaspoon baking powder
  • ¼ tsp sea salt
  • 1 tsp ceylon cinnamon
  • ¼ tsp cardamom
  • 1 dl oat milk (or some other dairy-free milk)
  • 1 dl melted butter (or coconut oil, or half of each)
  • 1 tsp vanilla extract
  • 1 dl almond flakes
  • 1 dl dried cranberries
  • 3 tablespoons organic raisins

Mix all dry ingredients in a bowl. In another bowl, mix the oat milk, oil or butter, and vanilla extract. Add to dry ingredients. Add almond flakes, cranberries and raisins. Stir. The dough should be firm but soft, if necessary add a little flour or liquid. Beware of putting too much flour, so that the cookies won´t become dry.

Place the dough onto a large piece of foil and shape the dough into a roll/stick that is about 5 cm thick. Wrap in foil. Put in the freezer for about 15 minutes so that the dough thickens a bit. In the meantime, heat the oven to 175 celcius degrees. Take the stick from the freezer, remove the foil, and cut the stick into about 2 cm thick pieces. Put the pieces on baking tray covered with parchment paper. Bake the cookies for about 15 minutes. Be careful that the cookies won´t become too dry! Take out of the oven and allow to cool and harden. Serve and enjoy!
Change DL to CUPS for example HERE!

Follow Vanelja!

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Instagram

Pinterest

Twitter