Will Chocolate Cranberry Cookies win a social media beauty contest? Nope. But they'll win your taste buds. They aren't as shallow as your eyes.
On a more serious note: Chocolate Cranberry Cookies are nearly vegan. Pantry staples nearly vegan. That means no scavenger hunting for possibly hard to find ingredients. Cheap (relatively) and easy.
Chocolate Cranberry Cookies
Text and Photo by Jac Kyles Baker
Makes 12 cookies
Ingredients
1/4 tsp almond extract
1/2 tsp vanilla extract
1/4 cup cocoa powder
1/4 cup light brown sugar*
3 TB granulated sugar
1/4 tsp fine salt
1/4 cup brewed black coffee
1/4 cup vegetable oil
1/3 cup semi sweet chocolate chips**
1/3 cup dried cranberries
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
Preparation
In a large bowl, whisk flour, baking soda and baking powder together.
In a separate bowl, whisk the sugars, cocoa, salt, almond and vanilla extracts and coffee together. Add oil. Whisk briskly for 2 minutes.
Make a well into the bottom of the bowl with the flour mixture.
Add the oil mixture to the well. Slowly stir in flour until a smooth batter forms. Mix in dried cranberries and chocolate chips.
Refrigerate for at least 30 minutes.
Roll a TB of cookie dough into a ball. Press ball into a 1/4 inch thick circle. Arrange 6 cookies in a circle (do not place any in the center) along the edge of parchment or microwave safe plate.
Microwave on HIGH for 45 seconds. Carefully remove from microwave and cool on a wire rack.
Repeat with second batch.
Store in an airtight container.
Cook's Notes
*Use fresh, soft brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.
**Use non dairy chocolate chips to make the cookies strictly vegan.