Christmas Cranberry Cookies

 

Cranberry Christmas Cookies

I love baking in the colder months but I don't want to gain weight during the holiday season. My husband and I are both trying to  cut back on sugar....it's so addicting. I do fairly well until these colder months settle in and then wham....it seems like all we do is eat "comfort foods" and most involve sugars because yes carbs have sugar! So I began to research how to make Christmas cookies that are healthier. And I found a couple of recipes that I tweaked and it turned into this one. 

As with all of my posts under the "faithfixes" label, you do have permission to copy or download and print out. The copyright doesn't include my recipes. 

CHRISTMAS CRANBERRY COOKIES

1 c. Earth Balance butter (2 sticks)

1 c. brown sugar

1/8 c. agave

2 flaxseed "eggs" 

(see below for how to do this)

1 tsp pure vanilla extract/liquer

1 1/2 c. whole wheat white flour

1 tsp baking soda

1 tsp ground cinnamon

dash of sea salt

3 c. baking oats

1 c. fresh, chopped cranberries

(see tip below for cutting)

1 c. pure cocoa chocolate chips

(vegan chips...I like Endangered Species or Equal Exchange brands)

• SOFTEN (don't melt) the Earth Balance sticks in microwave for about 40-45 sec). Meanwhile, make the flaxseed eggs:  Take 2 tablespoons of ground flaxseed and put in small bowl. I use custard cups. Then add in  6 Tablespoons (3 TBL per "egg") WARM water.  Let sit 3-5 min until "gelled" like an egg. 
• Place butter in large mixing bowl and add all of the ingredients EXCEPT the flaxseed eggs. Stir well. 
• Preheat the oven to 350 degrees.
• Add in the flaxseed eggs if they've set for 3-5 min. 
• Stir well. 
• Using 2 spoons, place spoonfuls of cookie dough onto lightly sprayed foil/baking sheet. I line my baking sheet with non stick foil and then I don't have to wash the baking sheets. I'm lazy. HAHAH plus it keeps the cookie sheets nicer. 
• Bake in oven for 10 minutes. They will look very soft when you take them out. Let them sit for about a minute and then gently transfer to waxed paper on the counter or table. Let cool completely before putting in air tight container. 
• You can freeze for about 6 weeks. 

TIP FOR  CUTTING FRESH CRANBERRIES: 

FREEZE the bag of cranberries as soon as you get home from store. Then take out one cup of cranberries and chop while still frozen. They cook just fine that way. So much easier to chop when not at room temp.

These cookies go great with a steaming mug of French pressed coffee (we are liking the Holiday Blend by Starbucks and Peets this month).  And I know they go well with a steaming  cup of Cinnamon-Vanilla Herbal tea. 

ENJOY!!