Get ready for your taste buds to dance with joy! My vegan cranberry shortbread cookies are a flavor explosion that will knock your socks off. Imagine a perfect combination of buttery, crumbly shortbread and tangy, sweet cranberries, all bundled up in a vegan-friendly package. Every bite is a heavenly blend of textures and flavors that will have you reaching for one more...and one more...and one more. These cookies are not just vegan, they're also guilt-free and delicious, perfect for satisfying your sweet tooth cravings!
I've been going a bit crazy making nut butters lately. Nothing wrong with turning an entire pound of almonds into almond butter...until you don't know what to do with all of it. The same goes for coconut butter which I recently made so much of just so I could keep taking pictures.
So what do you do with so much nut butter? Like with everything else in life...If you don't know what to do, make cookies! No one will ever complain, or go hungry if you stick to that motto :D
These nut butter cranberry cookies are super delicious. They really taste delicious with any type of butter (almond, sunflower, coconut, peanut, vegan butter). They actually somewhat remind me of healthier shortbread cookies. As with shortbread, these aren't drop cookies and they don't change shape. I like these cookies in big circles where it'll take me 6 bites to eat one. If I tried to form them in my hand, they would all be misshapen so I used my log technique (not sure it's a technique at all but I'll pretend).
I like to roll the dough tightly on the countertop, banging it on the ends so they are flat, and wrapping it in plastic wrap. After it's been in the fridge for a while the dough gets hard and you can cut it into perfect slices.
I have to add that I don't really like the taste of peanut butter and cranberries together but my kids do. It tastes delicious if you make these with almond butter and coconut butter. If you don't like dried cranberries then just omit them or substitute them for raisins.
Nut Butter Cranberry Cookies
Ingredients
- ½ cup Nut Butter Almond Butter, Coconut Butter, Peanut Butter, etc.
- ½ cup Raw Cane Sugar
- 2 tablespoons Coconut Oil
- 1 Chia Egg
- 1 cup Whole Wheat Flour
- ⅔ cup Dried Cranberries chopped
Instructions
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Preheat oven to 300F (150C).
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Cream nut butter, sugar, coconut oil, and chia egg together in a medium mixing bowl.
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Stir in whole wheat flour and cranberries into dough.
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Roll dough on counter top into a log. This should be 2 inches in diameter and 5 inches long. Wrap tightly in plastic wrap and refrigerate for at least 45 minutes until log is hard.
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Using a sharp knife, cut log into 10 cookie slices.
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Place cookies on a cookie sheet and bake for 18 to 20 minutes. Nut butter cookies are done when edges turn golden brown.
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Cool on a cookie rack and store in an air tight container.
Recipe Notes
1) Knife needs to be very sharp when cutting these cookies. If cookies crumble a bit while cutting into slices, carefully press them together again. 2) Cranberries can be substituted with raisins too.3) Easily make a chia egg by mixing 1 tablespoon chia seeds with 3 tablespoons water. Let sit for roughly 10 - 15 minutes until a gel forms.
You can easily buy nut butter online but you can also make your own plus it's cheaper.
Need help finding any of the other ingredients? Here are some that I like and use:
Bob's Red Mill Whole Wheat Flour
Not the kind of cookies you might like? Try my Chocolate Chip Chia Cookies or some gluten-free Protein cookies
Linda @ Veganosity says
These look and sound so good. I love cranberries and have two bags in my refrigerator just waiting to be turned into something delicious. They almost look like scones, so I'm guessing they are great with coffee in the morning. :)
Sally says
Love Love Love! Going to make this with almond butter!
Maria says
These look absolutely delicious! Are they soft or crisp?
Margie says
Really like shortbread but have never made them vegan. I need to try these! Thank you.
Jess says
Made these today with coconut butter and they are sooooooo goood! They are really big too so I rolled them out smaller to make about 20 cookies. My girls loved them! Thanks for this!
Cara's Healthy Cravings says
Fabulous and beautiful cookies. These would be great for a holiday gift basket. I am thinking of making a big batch of granola to gift this season, so these cookies would be a great addiction as well. I will pin so I don't forget!
Keri says
I can't wait to make these! Love your recipes
Manali @ CookWithManali says
these look great Vanessa, delicious & healthy is a super awesome combination! :)
Michele @ Two Raspberries says
YUM YUM YUM! these look awesome and SO healthy I love cookies so i gotta try these ;-)
yael says
Your nut butter cranberry cookie recipe sounded delicious but I am gluten free. Do you think it would work well with oat flour?
I just found your website today while looking for a vegan spinach ball recipe. I really am enjoying looking at all your wonderful recipes. Keep up the good work.
thanks,
Yael
Vanessa says
Thanks so much Yael! I haven't tried making these gluten-free. I think most gluten-free cookies work best when you use a mixture of different gluten-free flours. Otherwise they tend to get too gooey and gummy. You could try it out with just oat flour or here is a recipe for a gluten-free flour mix (1 cup Tapioca flour, 3/4 cup Sorghum flour, 3/4 cup Millet flour, 3/4 cup Ivory Teff Flour. 1/4 cup Quinoa flour) You can use that flour mixture for any recipe calling for flour. Hope this helps :)
Venus says
Can the sugar be swapped out for date syrup?
Vanessa Croessmann says
Hi Venus,
I haven't tried substituting sugar for date syrup in this recipe so I can't tell you what the outcome will be like. If you try it out, be sure to let me know. Thanks!