Dairy, Egg and Nut Free Cranberry Chocolate Drop Cookies
Posted Aug 19 2009 5:21pm
In my former life as a runner (a foot injury and subsequent pregnancy has sidelined me for a while) I was addicted to any type of snack bar, health cookie and trail mix product on the market. Of course I always stayed away from anything with nuts in it, but I still had my own personal stash of non allergy friendly treats stored high up in the cupboards. Over time, my four kids would hear me open a cabinet door post run and come flying into the kitchen demanding to see what forbidden snack I was eating. This got me thinking…maybe if I made a “health cookie” that I could happily eat post run AND give to my kids as an after school treat, then they might stop bugging me about my hidden stash high up in the cupboard.
And so the Dairy, Egg and Nut Free Cranberry Chocolate Drop Cookie was born. These cookies are not only wonderful as after school or lunchbox treats, but they are fabulous to mail to loved ones over the holidays. I sent a batch to my sister and her family in Kentucky last Christmas and the cookies held up really well, maintaining their chewy texture after the long trip in the mail. They are also a perfect cookie to give as gifts, because they are colorful, sweet and downright delicious.
In the fall I will use fresh cranberries when the are in season. But for the rest of the year, I will use frozen cranberries that have been quickly defrosted under warm running water. I’ve also done dried cranberries with this recipe, but really prefer the texture and flavor of fresh (or defrosted) cranberries. The berries truly pop in your mouth along with the little bits of dairy free chocolate chips throughout the chewy cookie. I guarantee your family will love this cookie…and you won’t have to hide it high in the cupboards! Enjoy!
Cranberry–Chocolate Drop Cookies
As a runner, I am drawn to power and granola bars. These remind me of my favorite nutrition bar, which is packed with little bits of dairy-free semi-sweet chocolate and fresh cranberries. If cranberries aren’t in season, use frozen cranberries that have been quickly defrosted under warm running water.
Yield: 2 dozen cookies
1/2 cup dairy-free margarine
1 cup granulated sugar
3/4 cup packed brown sugar
1/4 cup soy or rice milk
2 tablespoons orange juice
1 teaspoon orange zest
1/4 cup unsweetened applesauce
31/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dairy-free chocolate chips
21/2 cups coarsely chopped fresh cranberries
In the bowl of a stand mixer fitted with the paddle attachment, combine margarine and sugars together until light and fluffy. Add soy milk, orange juice, zest, and applesauce, and mix thoroughly.
In a separate medium bowl, combine flour, baking powder, salt, and baking soda using a wire whisk. Add to margarine mixture, and blend well. Stir in chocolate chips and chopped cranberries.
Preheat oven to 375ºF, and line 2 baking sheets with parchment paper. Use a cookie scooper to place batter onto prepared baking sheet. Bake 12 to 15 minutes, or until lightly browned. Cool completely on baking sheets.