Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.
For a gluten-free flour substitute, I recommend the following: ¼ cup (30g)
millet flour, ¼ cup (30g)
tapioca flour, 3 tablespoons (21g)
coconut flour, and ½ teaspoon
xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured
like this.
The cornstarch helps keep the cookies soft and chewy.
Any milk may be substituted for the unsweetened cashew milk.
Light brown sugar may be substituted for the coconut sugar.
The cranberries should be measured when whole, then diced! To quickly dice the cranberries, add them to a
food processor (← that’s the one I own and love!), and pulse until they’re no larger than ¼ of their original size.
Frozen and thawed cranberries that have been patted dry to remove any excess moisture may be substituted for the fresh. In a pinch, ¼ cup of dried cranberries that have been hydrated may be substituted. To hydrated the dried cranberries, add them to a microwave-safe bowl, add water until it rises ½” above the cranberries, and cover the top with a lid or plastic wrap. Microwave on HIGH for 1 minute. Let the cranberries sit while preparing the cookie dough. Just before mixing them in, drain and pat dry.
This recipe is easily doubled!
{gluten-free, clean eating, vegan option, low fat}