For December’s Mystery Box, we challenged three Vegatopians to come up with a cranberry-inspired dish to help you make use of all of those extra cranberries that won’t make it into your holiday cranberry sauces or side dishes.
Cranberries can provide the perfect amount of tartness to a sweet baked treat. Make these delicious cranberry chocolate chip cookies for when you need to indulge a little in the holiday season.
- 1/2 large banana
- 3/4 cup coconut oil
- 3/4 cup organic coconut sugar or organic cane sugar
- 2 tsp vanilla extract
- 1/4 cup pure maple syrup
- 1 1/2 cups gluten-free flour
- 1 heaping tsp baking soda
- 1 heaping tsp cinnamon
- 2 cups gluten-free oats
- 1/2 cup dark chocolate chips
- 1/2 cup fresh cranberries
Preheat oven to 350°F.
In a small bowl, mash banana as smooth as possible. Set aside.
In a large mixing bowl, combine coconut oil and sugar, mix well.
Add in mashed banana, vanilla and maple syrup.
In a separate bowl combine flour, baking soda and cinnamon.
Slowly add gluten-free flour mixture to liquid mixture. Stir well to ensure no clumps.
Stir in gluten-free oats.
Mix in dark chocolate chips and cranberries.
Scoop out rounded tablespoons of mixture and place on sheet about 1 1/2 inches apart.
Bake for 10 to 12 minutes.
Remove from oven, let cool a few minutes and enjoy.