Cranberry Walnut Chocolate Chip Cookies

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Cranberry Walnut Chocolate Chip Cookies

  • Servings: 3 dozen
  • Difficulty: easy
  • Source: adapted from the BakerbyNature
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When it's time to bring out the china you love and use it on yourself!

Ingredients

  • 1 cup coconut oil, solid (be sure it is not meled at all)
  • 2 – 1/2 cups light brown sugar, packed tight
  • 4 teaspoons vanilla extract
  • 1/2 cup thickened coconut milk, skimmed from the top of a can of full fat coconut milk that has been refrigerated until firm. Do not discard liquid.
  • 1/2 cup unsweetened applesauce
  • 4-12/ cups all=purpose flour (be sure not to pack your flour)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 bag vegan mini chocolate chips
  • 2 cups walnuts, chopped
  • 1-1/2 cups unsweetened dry cranberries

Directions

  1. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper, set aside.
  2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well.
  3. Add the wet ingredients into the dry ingredients and blend until there are not traces of flour remaining.
  4. Fold in chocolate chips, walnuts and cranberries and mix until blended throughout.
  5. Using a medium size stainless steel ice cream scoop drop 8 mounds onto each tray and lightly moisten your fingers with the leftover liquid from the can of coconut milk, and flatten each cookie prior to baking.
  6. Bake one tray at a time for 15 minutes. Transfer to a wire cooling rack and completely cool before serving.

Today is my birthday! So I celebrated with cookies and tea by the pool before capturing this shot. Hope you enjoy!