Cranberry coconut cookies
A vegan diet is plant based and one which contains no meat or animal by products such as gelatine, eggs, dairy. I am surprised by how many people ask how I get enough protein when they find out I eat a vegan diet. I’ll let you into a secret, there are about a zillion ways to eat enough protein as a vegan but one of the most fun ways is….cooookies!
This recipe I created is higher in fat than some of my recipes, but as the fat mostly comes from coconut oil which is one of the recognised ‘good’ fats it’s much better for the body than saturated animal fat.
Which is not to say it’s ok to eat the entire batch of these cookies at once, but if you’d like to have several of these in one go then that’s a perfectly acceptable (occasional) indulgence.
- 50g coconut sugar
- 160g caster sugar
- 110g tahini (use Wowbutter if you have a nut allergy)
- 70ml coconut oil1tbsp cornstarch
- 60ml plant milk (I used oat)
- 1tsp vanilla
- 254g self raising flour
- 40g cranberries
- Turn oven on to heat up to 175 while you make the cookie dough
- Combine first six ingredients and mix for 2 mins in a mixer or 3-4 mins by hand.
- Add dry ingredients and combine until just mixed. You should end up with a dough you can handle, if it’s too crumbly then add a splash more plant milk.
- Take a medium pinches of dough and roll into palm sized balls (see photo), you’ll end up with 24 or more depending on size of cookie you make. Place evenly on cookie sheet then flatten slightly with a fork before putting into the oven.
- Bake for 12 mins.
- Cool completely and store in an airtight container (like your belly).