CRANBERRY ORANGE CHOCOLATE CHIP COOKIES

Firstly — apologies for the two-week absence. What with a hectic new job and a whirlwind trip to the UAE (I’ll tell you all about that sometime. It was a hundred-miles-an-hour trip) there really hasn’t been a lot of time or energy for baking. I’m rarely home in daylight hours so photography is impossible, and my little time at home needs to be directed towards sleep.

Today, though, I’m in PJs all day, drinking hot coffee and eating fresh cookies. And I know what you’re thinking: if there’s one thing this blog really doesn’t need, it’s another cookie recipe. But hear me out. Firstly, you can never have too many cookies. Secondly, these are Christmas cookies. Yesterday was my official playing-Christmas-music-for-the-first-time-this-year day, because although I normally try to restrain myself until 1st December, when you’re still crawling down the M1 late on a Friday night, knowing that there’s still the underworld of TFL to deal with once you actually make it back to London, you need the emotional comfort that only Christmas music can bring. Which means that for me, Christmas season is here. And therefore the Christmas recipes can start to come.

If you’ve been hanging around these parts for a while now, you’ll recognise the basic recipe. It’s my go-to for cookies. Because why fix what ain’t broke?

Makes 12 cookies

Ingredients:

  • 2 cups ground almonds
  • 1/3 cup coconut oil
  • 1/3 cup pure maple syrup
  • zest of 1 orange
  • 2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/3 cup dried cranberries
  • 1/3 cup chopped good quality dark chocolate, min 70%

Method:

  1. Preheat the oven to 160 degrees (140 fan). Line a large baking tray with greaseproof paper.
  2. Stir together all the ingredients except the cranberries and chocolate chips, until everything is evenly incorporated and a kind of dough forms. Stir in the cranberries and chocolate.
  3. Separate into around 12 balls of dough. Roll together in your hands and press into a cookie shape, then space them out on the baking sheet.
  4. Bake for 12 minutes, until slightly golden at the edges but still soft. Leave to cool before eating.

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