While it may seem like we just celebrated Christmas and New Years, there’s no doubt the Chinese New Year is on its way. Songs blasting through shopping malls, red and gold decorations strung through buildings and tubs of cookies everywhere—yup, festivities are well underway!
As most Chinese New Year cookies are not vegan-friendly, I’ve come up with a simple recipe for healthy cranberry almond cookies that are! They can be done in 3 different flavours and the best part is you’ll be able to bring them with you for your New Year’s reunion and share them with your loved ones.
RECIPE: VEGAN CRANBERRY ALMOND COOKIES (3 WAYS)
Makes 12 regular sized cookies or 24 mini cookies
- 1½ cup spelt flour
- 1½ cup almond flour
- ½ cup coconut sugar
- ½ tsp baking soda
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp vanilla extract
- 3 tbsp plant-based milk
- 2 tbsp coconut oil
- 2 cups Love Earth natural dried cranberries, chopped
- Preheat the oven to 180 Celsius degrees,
- In a large mixing bowl, add all the dry ingredients and mix well.
- In another mixing bowl, add all the wet ingredients. Whisk until combined.
- Add the wet ingredients to the dry ingredients. Mix until all the ingredients are combined and a dough is formed. Take care not to overmix.
- Scoop small portions of the dough and place onto cookie sheet. Don’t forget to leave some space in between for the cookies to spread.
- Bake for 15 minutes.
- Transfer the cookies to a cooling rack and let them cool as the cookies will still be soft but will harden as they cool.
You can also make different flavoured cookies by adding cacao powder (2 tbsp) or matcha powder (2 tbsp) for chocolate cranberry almond cookies or matcha cranberry almond cookies.