![]() Flatten gently with a spatula.ĭrizzle the chocolate mixture over top (optional), then refrigerate for 1 hour. ![]() Line an 8x8 baking dish with parchment paper, then add in the crispy rice mixture. To the sweetened water, add the dried unsweetened cranberries and allow the cranberries to plump, about 10-15 minutes. Pro tip Make sure the mixture is well combined before you add the wet ingredients. In a large bowl, combine the rolled oats, brown sugar, all-purpose flour, baking soda, raisins, and dried cranberries. In a small bowl, melt the butter and set it aside to cool. In a small bowl, combine 1/4 cup of hot water with two tablespoons of granulated sugar substitute. Preheat oven at 325F / 165C / Gas Mark 3. In a separate small bowl combine the melted chocolate chips and melted vegan butter. To make these keto cranberry oatmeal cookies, you’ll need to start by rehydrating the dried sugar-free cranberries. In a large bowl add the melted white chocolate chips, crispy rice, protein powder, and vegan butter. □¼ Cup Chocolate Chips + 2 tbsp vegan butter - melted (optional) □2 Cups Vegan White Chocolate Chips - melted Give this recipe a try and lmk what you think when you try it! Organic Natural Unsweetened Plant Based Protein Powder is completely undetectable which makes it ideal for adding to any and everything! These white chocolate crunch bars are IT! Easy to put together and the perfect treat to make whenever you’re in the mood for a little somethin’ sweet and need an energy pick-me-up. Getting your protein in has never been easier or more delicious □| #OrgainPartner Hungry for more? Follow me on Pinterest, Instagram, Twitter, and Facebook ! Give this recipe a try and let me know what you think of them in the comments below! Other Vegan Desserts You’ll Enjoy: Certainly not 12 cookies in one day!Īny who, you need these cookies in your life and I’m not going to keep them from you any longer. My husband at 12 of them in one afternoon! This is saying a lot because he’s never been too crazy about sweets. The first time I made these they were gone in two days. Simply flatten each cookie a bit before baking by gently pressing them down. One thing I’ve noticed with oatmeal cookies is that they don’t spread like other cookies. Y’all, these cranberry oatmeal cookies are so bomb! They’re perfectly sweetened, cranberries in every bite, soft, and chewy! Best of all, they can be made using just one bowl.Īfter combining the ingredients I used a cookie scoop to distribute the mix onto a baking sheet lined with parchment paper. So what do you do with a pantry full of cranberries? BAKE! How to Make Vegan Cranberry Oatmeal Cookies Not to mention the fact that I recently bought 6 bags of them at Harris Teeter (they were on clearance for $1.25!). Now let me tell you about these cranberry oatmeal cookies…īecause I’ve grown to love cranberries so much, I’ve been experimenting with different ways to enjoy them. See my strategy there?! The cranberries are deliciously sweet while the peanuts provide a nice balance. Instead, I keep them in the fridge so when I’m actually hungry, I have to physically get up to get them. It’s about the size of one of those little applesauce snack things.Īnyways, I’ve learned that keeping these at my desk after arriving at the office is a terrible idea. It sounds so basic, but it’s EVERYTHING to me! Actually, it’s become a bit of a problem.ĭo you ever mindlessly eat? Yea, me neither □ I store my little snack mix in an appropriately sized small container. Super simple- just dried cranberries and unsalted peanuts. A few months ago I started making my own little snack mix to take for work. ![]() Most anything cranberry related has been my jam lately. Drizzle on the cookies let set 5 minutes.When’s the last time you had cranberry oatmeal cookies? If it’s been a while (or not ever), you definitely want these cookies in your life! They’re chewy, soft, delish, and packed with cranberries! Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Slide the cookies from the parchment onto racks to cool completely. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets press with a spatula to flatten. Line 2 baking sheets with parchment paper. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. Stir in the oats and cranberries with a wooden spoon. Add the flour mixture and beat until just incorporated. Reduce the mixer speed to low beat in the eggs one at a time, then beat in the vanilla. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl set aside.
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