I have said this maybe a million times before. I am. A. Chocolate. Gyal.
Dark chocolate, Madagascar vanilla, salted caramel. Rich deep and dark flavour palettes are the things my dreams are made of.
I am not a fan of florals, light things, citrus (sometimes), fruity (sometimes) -- I just...it's not for me. Give me CHOCOLATE!
But I think that I can speak for ALL Canadians -- ALL of them -- when I say that this past week of nice weather has brought about a change in my spirit that I have never felt this time of year. This winter was brutal and beyond and I am absolutely elated to celebrate higher temperatures.
SO in light of that I really buckled down and started to think about new recipes that reflect this. That means it's time to bring about some citrus! Lemon! Orange! Berries! And of course vanilla. Which, despite my chocolate addiction, even I can admit is really quite lovely in it's own right.
I did start with these Vegan Vanilla Bean Donuts. And now onto these cookies...
Over the weekend I actually got to be out in the sun while cleaning the backyard with my brother. A TANLINE -- I exclaimed as I ran into the house. I HAVE A TANLINE!
Later that evening I was inspired to create a new cookie recipe. It's been a while, I figure and I wanted something more seasonally appropriate.
Oh boy oh boy oh boy.
These are a bright and sunny soft-baked cookie dotted with juicy cranberry and sweet white chocolate chips.
The outside of the cookie forms a nice firm barrier to carry around --but the inside is soft and almost fudgy but not in a chocolate way? Like a sweet vanilla brownie..Again...not in a chocolate way!
I guess my description doesn't make much sense. I feel like maybe you should bake these for yourself and see.
- Never bake in a hurry. Ever. Srs guys. Don't -- make sure everything you need is measured and laid out before you and nothing should be cold. NOTHING!
- To get things to room temperature quickly you can microwave them in VERY small bursts of 5-10 seconds -- stirring in between (don't scorch it or you'll ruin your precious ingredients)
- ALWAYS zest your lemon THEN juice it. Always!
- Chilling gluten free dough is always best because it helps hydrate the dough and keep it together
- Measure your coconut oil first, then melt it.
- You can skip the lemon but I wouldn't. It adds a little je-ne-sais-quoi only we do know QUOI because QUOI is lemon!
- Drizzle in lemon chocolate if you have any -- it's a divine and bright tough
- Keep cookies in an airtight tin. They store better that way!
- Please read my notes to see my favourite blend of GF flour -- they are most certainly not all created equal!
And also these are SO GOOD! You could have them with breakfast, afternoon tea, bring them to a picnic, throw them into a lunch as special treat or just have them in the evening with tea and refreshments (we Arabs are allll about that late night shai and cookies lol)!
And the recipe is simple -- let's check it out!
And the recipe is simple -- let's check it out!
White Chocolate & Lemon Cranberry Cookies
Gluten Free, Refined Sugar Free, Vegan Option
Yields 26 - 30 Cookies
- 1 3/4 cup gluten free all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Egg replacer for two eggs or 2 large eggs, room temperature, lightly beaten
- 1/2 cup coconut sugar (or granulated sugar of choice)
- 1/2 cup coconut oil, melted
- 1/4 cup cream cheese or non-dairy cream cheese, room temperature
- 1/4 cup greek yogurt or non-dairy yogurt, room temperature
- 2 teaspoons vanilla
- Zest of 1 lemon
- Juice of 1 lemon
- 1/3 cup white chocolate chips*
- 1/4 cup shredded coconut
- 1/4 cup dried cranberries
*You can find vegan white chocolate chips online at select retailers -- otherwise omit white chocolate chips for vegan option
- Preheat oven to 350 F and line 2 cookie sheets with parchment paper
- In a medium bowl sift together flours, baking soda, sugar and salt and set aside
- In a large mixing bowl or stand mixer fitted with a paddle attachment combine all wet ingredients one at a time until fully combined (melted coconut oil, vanilla, lemon zest, lemon juice, egg/egg replacer, yogurt and cream cheese -- make sure ALL items are at room temperature or slightly warm!)
- Add in flour mixture while mixing on low until fully combined
- Add in coconut, cranberries and chocolate chips last -- folding until just combined
- Wrap the dough and chill in the fridge for 30 minutes
- To bake simply roll into equal sized balls with hands and press down until cookies are around 3/4 - 1 inch in thickness
- Bake each batch for 12-15 minutes or until edges are golden brown
- If desired, once cool, drizzle in melted chocolate (or lemon flavoured white chocolate!)*
- Store leftovers in an airtight tin!
So I have this problem...
A problem I am sure we all deal with.
And that would be: SELF-DOUBT!
And I wasn't sure if everyone would love these cookies.
Taking them over to family is always the best test.
Soooo.. when all the cookies were gone -- my grandma apologized they all disappeared!
But I wasn't! I smiled a HUGE smile because I was THRILLED everyone loved them so much!
Because I'll let you in on a little secret -- I totally know who makes all these recipes....
Yes. Come closer...
So I can always make them again and again. And I usually do. Heck most of the time I am requested to! And so I am never said when something is gone. Because I get to partake in the beauty of creating the recipe again and again. Not only that but when something disappears that means everyone loved it!
My family has been the most wonderful support. Sometimes when you're not a popular blogger with hundreds of wonderful supporters it can be easy to doubt your talents. Well my friends -- don't! Take pride in your accomplishments be they big or small.
And when those small triumphs occur...make celebratory cookies!
Happy Cranberry Cookie-ing!