Servings: 36 cookies
Equipment
- 1 Oven
- 1 Whisk
- 1 Small Bowl
- 1 Spoon/Spatula
- 1 Parchment-Lined Sheet Trays
- 1 Refrigerator
Ingredients
- 115 g dried cranberries (apple juice sweetened)
- 45 g orange juice
- 4 g orange zest
- 180 g refined coconut oil, melted or VERY soft
- 52 g Just Date Organic Date Syrup
- 30 g water
- 5 g ground flaxseed/flaxseed meal (optional, but will help cookies bind)
- 5 g Prova Gourmet Madagascar Bourbon Vanilla Extract
- 45 g Just Date Organic Date Sugar
- 96 g gluten-free oat flour
- 96 g sorghum flour
- 80 g unblanched hazelnut meal/flour
- 5 g kosher salt
- 90 g Guittard Santé No-Sugar-Added 72% Dark Chocolate Baking Chips
- 50 g unblanched hazelnuts, toasted & chopped
- Flaky sea salt for topping optional
Instructions
- Preheat the oven to 350°F.
- Combine dried cranberries, orange zest, and orange juice in a small bowl to hydrate. Set aside.
- Combine coconut oil, date syrup, water, flaxseed, and vanilla in a separate small bowl, whisking until well combined.
- Combine date sugar, all flours, and salt in a medium bowl until well combined, sifting as needed, if flours and/or sugar contain any lumps. Make a well in the center of your dry ingredients.
- Pour coconut oil mixture into the center of the well in your dry ingredients. Mix with a spoon or spatula until almost combined. Add soaked cranberry mixture, chocolate, and hazelnuts, and fold in, mixing until cookie dough is fully combined.
- Scoop slightly heaping tablespoonfuls of dough (or use a #60 cookie scoop) onto parchment-lined sheet trays, 1-inch apart. Flatten with the palm of your hand until cookies are approximately ½-inch thick. Top each cookie with a pinch of sea salt if desired.
- Bake in the center of the oven, for 12-14 minutes until barely firm, and lightly browned on the edges.
- Allow to cool before transferring from sheet tray, and enjoy!
Notes
Dough keeps well in fridge for up to 1 month. Increase bake time by 1-2 min if baking from cold dough. ** for thinner, crispier, shortbread-type cookies, roll dough to 1/4-inch thick between sheets of parchment and chill until very firm. Cut into small rounds and bake until slightly firm to the touch.