Orange and Cranberry Choc Chip Cookies – gluten free, vegan

Orange and Cranberry Choc Chip Cookies – gluten free, vegan

 

I have a thing about pink and green food, I just want to adorn all my food with pink and green, so I have to confess that these orange and cranberry choc chip cookies initially came about solely because I felt like decorating something with pumpkin seeds and cranberries.

Luckily this combo not only looks pretty but tastes excellent, and the addition of orange oil and chocolate chips takes them to the next level of tasty, chewy, crumbly cookie goodness.

These cookies are adapted from My New Roots, Sarah B’s salt and pepper choc chip cookies which absolutely need no improvement, I think those are hands down the best cookie I’ve ever eaten, so if you haven’t already made those, you must! 

But as I said, for personal reasons I just needed to sprinkle cranberries and pumpkin seeds on SOMETHING, and these cookies popped to mind as the perfect carrier for such prettiness.

Also, I have a big bag of millet flakes in my cupboard which need using up and I haven’t really fancied millet porridge for sometime.. so into mostly oat based baked goods they must go!

The millet really does add something extra delicious to these cookies, but if you do not already have a bag of millet flakes you are valiantly trying to make it to the bottom of, then go ahead and replace the 1/2 cup millet flakes with regular oats. 

 

 

Orange & Cranberry Choc Chip Cookies 


 

Ingredients 

  • 2 cups rolled oats (gluten free if need be)
  • 1/2 cup millet flakes 
  • 2 Tbs dried  cranberries 
  • 2 Tbs pumpkin seeds 
  • 60g dark chocolate of choice
  • 3 Tbs coconut oil 
  • 2 Tbs brown rice syrup 
  • 2 Tbs nut milk 
  • 2 Tbs coconut sugar 
  • 1 – 2 tsp orange oil 
  • pinch of salt 

Method

  1. In a food processor process the oats and millet flakes and a pinch of salt and coconut sugar until they are a course flour.
  2. Chop the chocolate into small chunks and in a large bowl mix in the pumpkin seeds, cranberries, and chocolate into the oaty flour.
  3. In a bain-marie over a low heat, melt 3 Tbs of coconut oil (I used deodorized because I didn’t want to add coconut flavour into this mix although I’m sure it would be fine)
  4. Stir the brown rice syrup and orange oil in to the melted coconut oil and then pour over the dry ingredients, at this point add the milk if you feel it needs it.
  5. Pre – heat the oven to 180. Roll the dough into small balls and flatten onto a sheet of baking parchment and bake for about 10 minutes or until just browned. Allow them to cool before handling them because they are very crumbly!

I actually crumbled up two of these the next morning and ate with some yogurt and a delicious juicy pear and it was such a tasty breakfast!!!

I hope you enjoy this recipe!

 

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