Perfect as a healthy sweet treat these creamy cookies are low in sugar and packed with flavour. You can use any nut butter in this recipe – I love cashew nut butter or tahini as these are really light and creamy. I have used xylitol in this recipe to keep the sugar content down. This recipe also uses aquafaba – the juice from a can of chickpeas which gives a light texture to these cookies. You could swap this for soy milk if wished.
Difficulty – Easy
Time – 15 minutes and 15 minutes cooking
Makes 12 cookies
What’s good about it?
Tahini is a great addition to a vegan diet. High in calcium and magnesium to support bone health. It also contains plenty of the antioxidant vitamin E and energising B vitamins.
- Place the nut butter, aquafaba and xylitol in a food processor and blend until creamy.
- Briefly mix in the remaining ingredients except the cranberries until combined
- Stir in the dried cranberries
- Place the dough in a oiled bowl and chill for 30 minutes – this makes it easier to form into balls
- Preheat the oven to 190C, gas mark 5.
- Roll the dough into little balls – you should make about 12 cookies
- Place the balls on a greased baking tray.
- Press each one down with your hand to form thick cookies.
- Bake in the oven for 15 minutes until golden
- Cool on a rack. They can then be stored in an airtight container.
Did You Know?
Any dried fruit could be used in this recipe. You could also add chocolate chips or diced crystallised ginger.
100g nut butter or tahini
75g aquafaba (juice from a can of chickpeas)
150g Gluten free plain flour
2tbsp gluten free oats or quinoa flakes
1/2 tsp bicarbonate of soda
Zest of 1 orange
pinch of ground cinnamon to taste
60g dried cranberries