Fluffy Cranberry-Orange Cookies
Submitted by LK
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| prep time: 20 minutes | cooking time: 8-11 minutes | makes 2 dozen cookies |
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| This recipe came from a vegan cookie swap I did. I've made these so many times that the recipe has morphed a bit, but it's still pretty true to the original. These cookies are not very sugary but using dried cranberries and adding a sprinkle of sugar to their tops makes them seem deceptively sweet! |
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Equipment:
Mixer, large bowl, cookie sheet, drinking glass (optional)
Ingredients
1/2 C. pure maple syrup
1/2 C. shortening or margarine (non-hydrogenated)
2 egg replacers
2 Tbsp. orange juice
2 tsp. baking powder
1/2 tsp. salt
1 C. whole wheat flour
1 1/2 C. unbleached white flour
1 C. dried (or fresh, mashed) cranberries
2 tsp. orange zest
natural sugar (optional)
Directions
Mix syrup, shortening, egg replacer, orange juice, and orange zest thoroughly. Add everything else except cranberries and mix well. Stir in cranberries. The dough should be sticky and a bit elastic. Not really typical cookie dough texture. If it's too messy to shape by hand then add a little flour until it's more pliable.
Shape dough into small balls and place on non-stick or greased cookie sheet. These cookies aren't terribly sweet as-is so you can optionally do the following to give them a light sugary coating. Flatten dough balls with the bottom of a glass dipped in sugar. These tend to come out puffy so it's best to flatten the dough balls a bit even if you don't put sugar on top. They can get a little gooey inside otherwise.
Bake at 375 degrees for 8-11 minutes and enjoy!
Tips:
*Do not use "pancake syrup" in place of real maple syrup. Cut the cost of using maple by substituting a little bit of natural sugar in place of the maple.
*Cut the fat (but keep all the taste and texture) by substituting natural applesauce in place of shortening/margarine. Use up to half the amount.
*For egg replacers, I always use applesauce. 1/4 C. per "egg". Amazingly there is no weird apple taste even when I use applesauce for the eggs and half of the fat. I suspect tofu (1/4 C. per egg) or Ener G will give the same result.
*For flour I find the WW/white combination to be excellent in taste and texture, but using only white flour was tasty as well. Whole wheat makes these a little less naughty of a treat, though.
*I've only tried dried cranberries but the original recipe called for fresh. Both should be tasty!
*Double this recipe because these cookies always go fast! |
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Reviews (add your own)
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| Jackie* wrote on Wednesday November 23rd, 2005 01:25 AM |
 four soybeans |
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I made these the week before last to test them out before I made them for Thanksgiving. They were super yummy, very fluffy, almost like little free form mini muffin tops. I used craisons and made sure to dust with a liberal amount of raw sugar on top; the recipe lists sugar as optional, but in my opinion, they'd be to blan without it. Thanks for the great recipe! |
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| leslie wrote on Sunday October 22nd, 2006 04:19 PM |
four soybeans |
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I have my second batch of these in the oven. They are great! I definitely like the natural sugar on top. I pressed the cookies down with a fluted shot glass dipped in the sugar so they have really pretty flower imprints on them when they bake. I substituted 2 tbsp. of cornstarch and 4 tbsp. water for the eggs and they are fluffy and perfect. Yay! |
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