January Bliss Cranberry Swirl (Print Version)

Soft, chewy vegan treats with a tangy cranberry swirl, perfect for bright winter days and simple indulgence.

# List of Ingredients:

→ Cranberry Swirl

01 - 1 cup fresh or frozen cranberries
02 - 1/4 cup maple syrup
03 - 2 tablespoons orange juice
04 - 1 teaspoon orange zest

→ Cookie Dough

05 - 2 cups all-purpose flour
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 1/2 cup melted coconut oil
10 - 3/4 cup organic cane sugar
11 - 1/4 cup unsweetened applesauce
12 - 2 tablespoons plant-based milk (almond, oat, or soy)
13 - 1 teaspoon vanilla extract

# Step-by-step Instructions:

01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - Combine cranberries, maple syrup, orange juice, and orange zest in a small saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 6 to 8 minutes. Remove from heat and let cool completely.
03 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt until evenly combined.
04 - In a large bowl, blend melted coconut oil with cane sugar until smooth. Incorporate applesauce, plant-based milk, and vanilla extract.
05 - Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
06 - Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart.
07 - Spoon approximately 1/2 teaspoon of cooled cranberry mixture onto each dough ball. Use a toothpick or skewer to swirl the cranberry compote gently into the dough.
08 - Bake for 10 to 12 minutes, until cookie edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

# Expert Advice:

01 -
  • These cookies are impossibly soft and chewy, with that perfect tender bite that makes people forget they're vegan
  • The bright cranberry swirl cuts through the sweetness like a secret ingredient that everyone will ask about
  • They're actually quick to make and require nothing fancy, just simple ingredients you likely have on hand
  • Naturally vegan without tasting like you're missing anything at all
02 -
  • If your cranberry compote isn't completely cooled before it hits the warm dough, it will make the dough too wet and greasy. This is the lesson I learned on my second batch, the hard way.
  • Don't overbake these cookies. The moment those edges turn golden, they're done. They'll firm up as they cool, and you want the insides to stay chewy, not dry.
  • Melted coconut oil is essential here, not softened. If you use softened or solid oil, your dough won't have the same texture, and the cookies won't be nearly as good.
03 -
  • If you find your dough is too sticky to work with, chill it for 15 minutes. This makes handling it much easier and helps it hold the swirl better.
  • The secret to getting the swirl effect right is using a gentle hand with your toothpick. Drag it through without pressing too hard, letting the colors blend naturally rather than fully mixing them.
  • Make the cranberry compote the day before if you want. It saves time on baking day and tastes just as good cold as it does warm.

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