Cranberry Chocolate Hazelnut Cookies by Jen Musty
Ingredients
115g dried cranberries (apple juice sweetened)
45g orange juice
4g orange zest
180g refined coconut oil, melted or VERY soft
52g Just Date Organic Date Syrup
30g water
5g ground flaxseed/flaxseed meal (optional, but will help cookies bind)
5g vanilla extract
45g Just Date Organic Date Sugar
96g gluten-free oat flour
96g sorghum flour
80g unblanched hazelnut meal/flour
5g kosher salt
90g Guittard Santé 72% Cacao made with Coconut Sugar, roughly chopped
50g unblanched hazelnuts, toasted & chopped
Flaky sea salt for topping, optional
Directions
Preheat the oven to 350°F.
Combine dried cranberries, orange zest, and orange juice in a small bowl to hydrate. Set aside.
Combine coconut oil, date syrup, water, flaxseed, and vanilla in a separate small bowl, whisking until well combined.
Combine date sugar, all flours, and salt in a medium bowl until well combined, sifting as needed, if flours and/or sugar contain any lumps. Make a well in the center of your dry ingredients.
Pour coconut oil mixture into the center of the well in your dry ingredients. Mix with a spoon or spatula until almost combined. Add soaked cranberry mixture, chocolate, and hazelnuts, and fold in, mixing until cookie dough is fully combined.
Scoop slightly heaping tablespoonfuls of dough (or use a #60 cookie scoop) onto parchment-lined sheet trays, 1-inch apart. Flatten with the palm of your hand until cookies are approximately ½-inch thick. Top each cookie with a pinch of sea salt if desired.
Bake in the center of the oven, for 12-14 minutes until barely firm, and lightly browned on the edges.
Allow to cool before transferring from sheet tray, and enjoy!
Dough keeps well in fridge for up to 1 month. Increase bake time by 1-2 min if baking from cold dough.
** for thinner, crispier, shortbread-type cookies, roll dough to 1/4-inch thick between sheets of parchment and chill until very firm. Cut into small rounds and bake until slightly firm to the touch.
