Cranberry Chocolate Hazelnut Cookies by Jen Musty

Yield

36-40 cookies, 2-inch diameter

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.

Photos

https://www.guittard.com/in-the-kitchen/recipe-print/cranberry-chocolate-hazelnut-cookies