Holiday Sweater Cookies with Ginger and Cranberries
Ingredients
- 1/2 cup vegan butter or refined coconut oil at room temp
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/2 teaspoon blackstrap molasses
- 1 teaspoon vanilla extract
- 1/4 cup non dairy milk
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch sea salt
- 1/2 cup vegan chocolate chips
- 3 Tablespoons chopped crystallized ginger
- 1/4 cup raw pumpkin seeds
- 1/4 cup dried cranberries
Preparation
Preheat your oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
In a small bowl, mix together chocolate chips, crystallized ginger, pumpkin seeds, and cranberries and set aside.
Make sure your butter or coconut oil is room temperature.
Beat butter or oil, coconut sugar, maple syrup, blackstrap molasses, non dairy milk, and vanilla extract in a large bowl until creamy.
Add flour and baking soda to the bowl and beat again until well combined.
Stir chocolate chip mix in to the batter.
Scoop cookie dough by the rounded tablespoon onto parchment lined baking sheet.
Bake 11-12 minutes.
The cookies may look undercooked, but remove them and let them cool before eating.
